Ingredients

• 1/3 c cornflour
• 1 egg, lightly beaten
• 500g chicken bresat fillets, diced
• vegetable oil to shallow fry
• 1 mediun red capsicum, chopped
• 1 medium carrot, thinly sliced
• 120g green beans, topped and cut in half
• 225g can pineapple pieces in natural juice, drained
• 3/4 c plum sauce
• 2 tsp soy sauce
• 2 shallots, cut into 2cm lengths
• rice to serve

Directions

1. Combine cornflour, egg and chicken in a bowl. Season with salt and pepper. Shallow fry in hot oil in batches until golden and crispy.

2. Stir fry vegetables for 3-4 minutes, or until they are just tender.

3. Add chicken, pineapple and sauces. Stir-fry for 1 minute ot until chicken is glazed. Remove from heat and add shallots.

4. Serve on rice.

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