60 g Chicken, sliced

25 g Pineapple, diced

½ Cucumber, diced

1-2 Garlic cloves, chopped

1 Baby corn, sliced

¼ White onion, cut fine

1 Spring onion, cut in 1″inch lengths

½ Tomatoes, diced

¼ C Chicken stock

2 T Vegetable oil



1/2 T Ketchup

½ T Palm sugar

1 1/2  t  White Vinegar

1 T Fish sauce

½ Fresh lime


1. Put vegetable oil in the wok cook onion and garlic , fry until fragrant.
2. Add chicken, fry until nearly cooked then add pineapple,tomato,cucumber and baby corn.
3. Add all remaining ingredients and mixture sauce and continue to stir-fry over high heat for 2 mins . Server with Jasmine rice