Colorful Peppers Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g turkey breast
- 1 medium onion (s)
- 1 can pineapple, 260 ml drained weight
- 4 tablespoon soy sauce
- 4 bell peppers, red, yellow, green
- 50 g cashew nuts
- 2 tablespoons oil
- 375 ml chicken broth
- possibly Chinese spice
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut into strips. Peel the onion and chop finely. Drain the pineapple, collecting the juice. Mix the meat with the onions, 3 tablespoons of pineapple juice and 2 tablespoons of soy sauce and let stand covered for about 20 minutes.
- In the meantime, cut the pineapple into small pieces, clean and wash the peppers and cut into fine strips. Brown the cashew nuts in a pan (if you have, prepare the dish in a wok) without any fat, then remove.
- Heat the oil in the pan, fry the meat vigorously in portions while turning and remove. Sweat the paprika in the frying fat. Deglaze with broth and stew for about 5 minutes. Add the meat, pineapple and nuts. Season everything with soy sauce and Chinese spices to taste.
- We prefer to eat rice with it.
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