Summary

Ingredients

• 600 g chicken breast
• 5 tablespoon soy sauce
• 1 onion (s)
• 1 bell pepper
• 2 thick carrot (s)
• 0.5 ½ bunch spring onion (s)
• 1 small Can / s pineapple
• 1 piece (s) ginger, to taste
• 1 clove garlic
• 1 teaspoon cornstarch
• Curry, green
• Paprika powder
• turmeric

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Instructions

1. Cut the chicken breast into strips that are not too thick and marinate in the soy sauce overnight.
2. Dice the onion, cut the paprika into strips, the carrots into fine sticks and the spring onions into rings. Drain the pineapple, save the juice. Finely chop the ginger and garlic.
3. Heat the oil, sauté the onions until translucent. Add the carrot sticks and pepper strips, sauté for a few minutes. Then add the spring onions, ginger and garlic and sauté briefly. Temporarily store the vegetables in a bowl.
4. Now fry the chicken breast strips in the pan. As soon as they are cooked through, add the pineapple pieces and about 1 teaspoon of green curry, fry briefly and then add the vegetables again. Mix about 100 ml of the collected pineapple juice with the starch and add to the dish. Bring to the boil briefly and season to taste.
5. If necessary, add water or vegetable stock to the liquid. Paprika powder and turmeric give the dish a nice color.