Summary

Ingredients

• 500 g chicken breast fillet (s) (alternatively beef, turkey, pork)
• 1 can pineapple, cut into pieces
• 1 jar bamboo shoot (s)
• 350 g sprouts (bean sprouts), fresh or from the lass
• 1 large red pepper (s)
• 4 spring onion (s)
• 4 medium carrot (s)
• 4 cloves garlic
• 2 tablespoons oil
• 1 chilli pepper (s), red, dried
• soy sauce
• Spice mixture (Chinese spice)
• possibly ginger
• possibly coriander
• possibly Sambal Oelek to taste

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Instructions

1. Drain the pineapple and collect the juice. Mix around 8 tablespoons of soy sauce with 6 tablespoons of pineapple juice and the oil (depending on the amount of meat). Wash the chicken breast, dry it and cut it into long strips about the thickness of a finger. Marinate in the marinade in the refrigerator for about an hour (the longer, the more flavorful). If you like it spicier, you can cut a chilli pepper into the marinade.
2. Drain the bamboo shoots. Wash the bean sprouts or drain the stock.
3. Clean and wash the peppers, cut into strips and then cut diagonally to form centimeter diamonds. Peel the carrots and slice diagonally. Clean and wash the spring onions and also cut into centimeter diamonds. Finely dice the garlic cloves.
4. Lift the chicken out of the marinade and allow to drain (collect the marinade) and fry in portions in the wok, then push to the edge. If it is made in a pot, it makes sense to take out the seared meat and set it aside for the time being.
5. Briefly sear the peppers, carrots and spring onions in the gravy and deglaze with the marinade. Add the bamboo shoots and garlic and simmer for about 5 minutes.
6. Then add the meat, pineapple (amount to taste) and bean sprouts and heat in the stock. Season to taste with the spices, soy sauce and possibly more pineapple juice and chili powder. If you like it spicier, you can season with Sambal Oelek.
7. Long grain rice or basmati rice tastes good with it.
8. It is also advisable to stir in already cooked rice and serve it immediately.