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To Prep:

  • Ginger, finely chopped 30 g
  • Chicken, breast 300 g
  • Onions 200 g
  • Carrots (diced) 100 g
  • Pepper, red 120 g
  • Baby Marrow 100 g
  • Snow peas/ Mange tout 80 g
  • Broccoli 120 g
  • Pineapple pieces, tinned 100 g
  • Pineapple, juice 150 ml
  • Coriander, fresh, chopped for garnish 10 g
  • Noodles, egg 150 g
  • Sesame seeds (toasted) 10 g

To Cook:

  1. To Prep:

    • Finely chop the fresh ginger.
    • Mix the chopped ginger with the Knorr Honey & Soy Sauce, then set aside.
    • Cut the chicken breasts into strips.
    • Season the chicken strips with the Knorr Aromat and Robertsons Chicken Spice.
    • Slice the onion julienne style.
    • Julienne the carrots, red pepper, baby marrow and snow peas.
    • Cut the larger broccoli florets smaller.
    • Drain the tinned pineapple and keep the juice.
    • Finely chop the coriander.
    • Cook egg noodles as per packaging instructions.
    • Heat a pan and toast the sesame seeds, remove and keep aside.
  2. To Cook:

    • Heat a wok or flat top griller, add half the oil and stir-fry the chicken strips.
    • Set aside when cooked.
    • Add the rest of the oil to the hot wok/flat top griller and stir-fry all the vegetables; keep them crispy.
    • Add the chicken, pineapple pieces and noodles to the vegetables.
    • Add the Knorr Sweet & Sour Sauce, pineapple juice and Knorr Honey & Soy Sauce (containing the ginger), and toss together.
  3. To Serve:

    • Top with freshly toasted sesame seeds and freshly chopped coriander.
  4. Top Tip:

    • Substitute tinned pineapple pieces with left over fresh pineapple. For a vegetarian option, remove the chicken and add baby corn and cabbage.