60 g Chicken, sliced

25 g Pineapple, diced

½ Cucumber, diced

1-2 Garlic cloves, chopped

4-6 Mushrooms, sliced

1 Baby corn, sliced

¼ White onion, cut fine

1 Spring onion, cut in 1” lengths

½ Tomatoes, diced

¼ C Chicken stock

2 T Vegetable oil


1T Ketchup

1½ t Palm sugar

1 1/2  t Vinegar

1T Fish sauce

½ Fresh lime


1. Put vegetable oil in the wok with garlic , fry until fragrant.
Add chicken, fry until nearly cooked then add pine apple.
Add all remaining ingredients and mixture sauce and continue to stir-fry over high heat.


Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.