Summary

Ingredients

• 300 g chicken breast fillet (s)
• 2 tablespoon soy sauce, light
• pepper
• 2 tomato (s)
• 1 onion (s)
• 0.5 ½ cucumber (s)
• 1 pepper (s), color your choice
• 1 small Can / s pineapple, approx. 300 g
• 1 clove (s) garlic, more if desired
• 1 tablespoon cornstarch or flour
• 3 tablespoon tomato paste
• 3 tablespoon fish sauce
• 3 tablespoon white wine, rice vinegar or apple cider vinegar
• 4 tablespoon sugar
• 1 tablespoon oil

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Instructions

1. You can take up to 500 g of meat. Then also increase the amount of soy sauce.
2. Wash the meat (pork or turkey meat is also possible, I can also imagine fish fillet, but I haven`t tried that yet), pat dry and cut into cubes.
3. Season to taste in a bowl with the soy sauce and pepper and marinate for at least 20 minutes, even longer if you want to prepare it.
4. Peel the onion and cut into cubes, peel the garlic (for those in a hurry: use garlic powder approx. 2 knife points), wash the tomatoes and cut into pieces, remove the stalk. Wash the peppers and remove the seeds and white ribs, also cut into pieces. Peel the cucumber and cut into pieces, possibly scrape out the seeds beforehand. Drain the pineapple while collecting the juice, it is still needed.
5. Heat some oil in a saucepan or wok and sweat the onion in it, then add the meat with the marinade and fry well on all sides. Squeeze the garlic.
6. Add the cucumber, paprika and pineapple pieces and stir-fry for about 3 minutes.
7. Add the tomato paste and the fish sauce, stir well, then add the pineapple juice and the tomato pieces and bring to the boil again. Season to taste with the vinegar and sugar.
8. Finally mix the cornstarch with a little water and pour in while stirring. Finally bring to the boil again until the sauce is a little thicker.
9. Serve with rice.