INGREDIENTS:
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
SEASONING:
1/2 T Ketchup
½ T Palm sugar
1 1/2 t White Vinegar
1 T Fish sauce
½ Fresh lime
PREPARATION:
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