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This quick and easy dinner idea uses prepared sweet and sour sauce, chicken breast, capsicum, carrot and pineapple. The trick to keep it moist is to velvet your chicken.
I prefer to keep my chicken breast frozen. I thaw them on the bench for about 20 minutes, then with a sharp serrated knife, I cut off thin 2-3mm slices at a time. This way it can cook from frozen and I prefer the texture it gives to the meat.