Chicken Nuggets

Keells- Krest Chicken Nuggets

INGREDIENTS:
240g Keells-Krest chicken nuggets
Oil for deep-frying, Sweet & sour sauce
½ cup cold water, 1 carrot cut into strips
¼ cup fresh fine apple sliced
2 tbsp sugar
1 tbsp vinegar
1 tbsp Soya sauce
1 tbsp oil
2 capsicums cut into fine rings
½ slice ginger chopped
½ tsp cornflower
Salt & pepper
PROCEDURE
Bring water to boil in pan and cook carrot strips until tender.
Add pineapple pieces and cook for a minute. Stir in sugar,
vinegar, Soya sauce. Cook for another minute. Heat oil in a
pan and gently fry the capsicum, add ginger. Add fried
mixture to the carrots in pan. Mix cornflower to a smooth
paste with a little cold water and stir into the pan. Bring to
boil stirring until sauce thickens season to taste. Fry the
chicken nugget oil. Drain and serve with sauce.