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Looking for a dish that’s quick and easy?
Pine-sit Canton
High in Niacin - promotes normal digestion and healthy skin
Makes 6 servings
| 4 cloves (20 g) | garlic, crushed |
| 1 pc (50 g) | medium onion, sliced |
| 200 g (200 g) | chicken meat, cut into strips |
| 1 pc (75 g) | small carrot, cut into strips |
| 1 1/2 cup (357 g) | chicken stock/broth |
| 3 tbsp (51 g) | soy sauce, dissolved in pineapple syrup |
| 1 tbsp (9 g) | cornstarch, drained (reserve syrup) |
| 1 pouch (115 g) | DEL MONTE Pineapple Tidbits |
| 1 stalk (2 g) | kinchay, chopped |
| 100 g (100 g) | cabbage, sliced |
| 50 g (50 g) | chicharo, trimmed |
| 200 g (200 g) | pansit canton noodles |
1. SAUTÉ garlic and onion for 1 minute. Add chicken and sautè for 5 minutes.
2. ADD carrot, chicken stock, soy sauce and 1/8 tsp pepper. Cover and simmer over low heat for 5 minutes.
3. ADD cornstarch mixture. Stir until thick. Add vegetables, noodles and DEL MONTE Pineapple Tidbits. Mix continously until vegetable and canton are cooked.
