Summary

Ingredients

For the marinade:

• 1 chilli pepper (s), finely chopped
• 1 teaspoon salt
• 1 tablespoon balsamic vinegar
• 3 tablespoon soy sauce
• 2 tablespoon honey, liquid
• 2 tablespoon sesame oil
• 500 g chicken breast fillet (s), cut into pieces

For the vegetables:

• 5 handfuls Basmati, cooked al dente in salted water
• 1 small broccoli, which the florets,
• 1 bunch spring onions, cut into rings
• 1 red pepper (s), cut into pieces
• 200 g pineapple, cut into pieces
• 100 g peanuts
• 125 ml poultry stock
• 5 tablespoon soy sauce

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Instructions

1. Put the chicken breast pieces in the marinade for 30 minutes.
2. In the meantime, cook the rice, drain and rinse, and set aside. Do the same with the broccoli florets.
3. Now heat a wok or a non-stick pan with a little sesame or peanut oil and sear the marinated chicken breast pieces on all sides. Save the marinade.
4. Now paprika and pineapple are added and about 3-4 minutes later the peanuts, broth, the rest of the marinade and the soy sauce.
5. Finally fold in the rice and broccoli florets.