Ingredients:
1 (250 g) | pack | MAGNOLIA CHICKEN TIMPLADOS BOLA-BOLA, thawed |
3 | tbsp | cooking oil |
1 (100 g) | pc | carrot, sliced thinly |
100 | g | red and/or green bell pepper, cubed |
2/3 | cup | water |
1/3 | cup | brown sugar |
1/2 | cup | vinegar |
1/3 | cup | banana ketchup |
1 | tbsp | soy sauce |
2-1/2 | tbsp | cornstarch, dissolved in 1/3 cup water |
1 (227 g) | can | pineapple chunks in syrup |
Procedure:
Makes 5 servings.
(Yield: 3 cups total with 10pc chicken bola-bola /about 1/2 cup sauce and 2pc chicken bola-bola per serving)
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