Ingredients

(For 1 serve)

• 80 g, boneless chicken fillets (cut into cubes)
• 3 tbsp. As Chefs Cook Peri Peri Stir-fry sauce (Shop Now)
• 5-6, cherry tomatoes
• 2 tbsp, olive oil
• 1, corn on the cob
• 2 tbsp. butter
• A pinch of salt
• A pinch of pepper
• 1 tbsp. lime juice
• 1 tbsp. brown sugar
• 2 slices pineapple
• 2 leaves American kale

Preparation 

• Marinate cherry tomatoes with olive oil, salt & pepper. Grill in a hot pan till golden brown.
• Cook corn on the cob over direct flame till cooked and charred on all side. Shave off the kernels and with season butter, salt, pepper and lime juice.
• Sprinkle brown sugar on both sides of pineapple wedges and pan sear them on both sides in a non-stick pan, set aside.
• Refresh kale in ice cold water, drain and set aside.
• In a mixing bowl, add kale, charred corn, cherry tomatoes and mix well.
• Heat oil in a frying pan once it starts to smoke, add chicken cubes & stir fry for 3-4 mins.
• Add the mixed  vegetables and stir-fry for 2-3 mins
• Add the As Chefs Cook Peri Peri Stir-fry sauce to the pan and stir-fry further for 2 mins
• Serve hot on bed of American kale with the the charred pineapple slices