Thai Chicken (or Quorn) with Pineapple

Serves: 4

Preparation:  1 hour 45 mins

Cooking Time: 20 mins

Category: Meat or Vegetarian

Plan: Make freshly before serving

Difficulty: Medium

Course: Main

Cuisine: Thai

This recipe can  be made with any kind of protein and I chose to make it with Quorn to make this a Vegan Wok dish.

I also use Prawns as the source of protein - which matches superbly with the flavours of this dish.

It takes some time to prepare,  but the zingy fresh flavours are fabulous

and make it very much worth the effort.

You do not need to serve it in the pineapple halves, but if you are entertaining, it looks different

and very attractive - we really enjoyed this dish!

Ingredients:

• 625g/1¼lb skinless, boneless chicken or turkey breast, cut into strips
  
• 3 tbsp sesame oil
  
• 2 tbsp peeled grated ginger
  
• 2 tbsp crushed coriander seeds
  
• 4 strips lime peel
  1 onion, finely chopped
  
• 4 crushed garlic cloves
  
• Bunch spring onions, sliced into small pieces at an angle
  
• 2 small pineapples, halved, flesh scooped out
  
• 8 baby sweetcorn, halved
  
• 3 tbsp fish sauce
  
• 1 large yellow pepper, cored, seeded, finely sliced
  
• Juice and grated rind 2 limes
  
• Half a tin coconut milk
  
• 10cm/42 length cucumber, cut into chunks
  
• 90g/3oz cashew nuts, roasted

Method

1.  Place the chicken strips in a dish with 2 tbsp oil, ginger, coriander, lime strips, onion, garlic and spring onion. Leave to marinate for an hour or more.   Please note that you can use turkey, prawns, quorn or tofu or even leave that element out.
 

2.  Reserve the pineapple shells and cut the flesh into small chunks.
 

3.  Heat the remaining oil in a large pan or wok, add the chicken and marinate and stir-fry for 3 minutes. Add sweetcorn, fish sauce, lime rind and juice and pepper and stir-fry over a high heat for 3 minutes.
 

4.  Stir in the coconut milk, cucumber, pineapple and nuts. Spoon into the pineapple shells and serve immediately.