Summary

Ingredients

• 400 g chicken breast fillet (s)
• 0.5 ½ pineapple, fresh
• 5 spring onion (s)
• 1 red pepper (s)
• 1 tablespoon oil
• 1 teaspoon cornstarch
• 20 g iner, fresh (alternatively iner powder, but then not )
• 120 ml water
• 40 ml orange juice
• 2 tablespoon vinegar (white wine vinegar)
• 2 tablespoon tomato ketchup
• 2 teaspoons honey
• 2 teaspoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon oil

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Instructions

1. Cut the chicken into long, finger-thick strips, add a little salt and mix with the cornstarch. Peel the pineapple, clean and core the spring onions and peppers and cut everything into pieces. Heat the oil in a pan and stir-fry the meat until golden brown. Take out and put in the oven at 50 °. Add the peppers and pineapple to the pan and stir-fry for 2-3 minutes. Add spring onions and fry for another 1-2 minutes. Then mix in the meat.
2. For the sauce: peel and finely chop the ginger. Mix the remaining ingredients in a small saucepan. Add the ginger and bring to the boil over a medium heat, stirring constantly, until the sauce becomes thick and translucent.
3. Now add the chicken and stir. This goes well with rice or ribbon noodles.