Summary

Ingredients

• 3 red pepper (s)
• 1 half pineapple
• 1 jar bamboo shoot (s)
• 2 onions)
• 3 tablespoon tomato paste
• 9 tablespoon soy sauce
• 3 tablespoon honey
• 6 tablespoon balsamic vinegar, white
• 100 ml pineapple juice or orange juice
• 1 ½ cup basmati or fragrant rice
• 3 cup water
• salt
• 500 g chicken breast fillet (s)
• 2 teaspoons cornstarch
• 2 tablespoons oil

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Instructions

1. Mix the cornstarch with the pineapple juice. Add vinegar, honey, soy sauce and tomato paste, stir everything together and set aside.
2. Put the rice and the water in a saucepan, add a little salt if you like and bring everything to a boil. Cook for about 3 minutes at the highest level, then set aside and let the rice soak.
3. Cut the chicken breast into thin strips. Halve the onions and cut into half rings. Cut the peppers into strips. Drain the bamboo shoots in a colander. Cut half the pineapple into pieces.
4. Heat the oil in a wok and fry the onions in it. Add the meat, fry it and salt everything. Add paprika and bamboo shoots and fry for about 2 minutes.
5. Then add the prepared sauce and let everything simmer on low heat for about 7 minutes. Add the pineapple pieces 1 minute before the end.
6. Serve with the rice and enjoy.
7. The other half of the pineapple can be cut into pieces, fried in a little butter with honey and served with vanilla ice cream for dessert.