Chicken Breasts Chinese Style
|Chicken breasts||1 Pound|
|Soy sauce||1 Tablespoon|
|Canned pineapple slices||2|
|Leeks||2 , thinly sliced|
|Dry sherry||3 Tablespoon|
Rub salt on the chicken breasts and sprinkle over the soy sauce.
Grate the carrot finely; cut the pineapple slices into small pieces and toss in the cornstarch.
Cut the chicken into thin strips.
Heat the oil in a frying pan and fry the chicken for 3 minutes.
Add the carrot and leek slices and fry for a further 2 minutes, then add the pineapple pieces.
Cover and cook over a moderate heat for 12 minutes.
Stir in the sherry and sugar.
Serve with rice.