Ginger Pineapple Chicken with Spring Onions

Ingredients

• 400 g chicken breast fillet
• 2 cloves garlic
• 15 g fresh ginger
• 4 tbsp soy sauce
• 1 tsp Sambal oelek
• 1 bunch spring onions
• 400 g pak choi (Asian cabbage or Chinese cabbage)
• 200 g fresh pineapple (peeled and weighed)
• 4 tbsp germination oil
• 0.5 tsp ground coriander
• 125 ml poultry broth (instant)
• 0.5 lime (freshly squeezed juice)
• 2 tbsp toasted almond flakes
• Salt

Instructions

1. 1.

   Slice chicken breast fillets into strips. Peel garlic cloves. Peel ginger and finely chop. Mix soy sauce with ginger, pressed garlic, and sambal oelek; coat the meat with the mixture and marinate covered in the refrigerator for about 1 hour.

2. 2.

   Clean and wash spring onions, cut them diagonally into rings, set aside 2 tbsp for garnish. Wash, trim, and cut pak choi into pieces. Dice pineapple flesh.

3. 3.

   Heat oil in a high-sided pan and sear the meat over high heat. Add coriander, spring onions, pak choi, and pineapple; stir-fry for 5 minutes. Pour in broth and lime juice, cover, cook on medium heat for another 5 minutes, season with salt.

4. 4.

   Serve the chicken pan sprinkled with remaining spring onions and toasted almond flakes.