Sweet and Sour Chicken Stir-Fry with Pineapple and Vegetables

Ingredients

• 500 g chicken breast fillet
• 0.5 Pineapple
• 1 onion
• 1 Carrot
• 100 yellow beans
• 100 g Sugar snap peas
• 1 handful sprouts
• 100 g bamboo shoots (in strips)
• 50 g cashews
• 1 Garlic clove
• 2 tbsp peanut oil
• 1 tsp fresh grated ginger
• 100 ml poultry broth
• 2 tbsp rice vinegar
• 1 tsp brown sugar
• soy sauce
• oyster sauce
• 1 tsp Cornstarch
• chili sauce (sweet and sour)
• 1 tbsp freshly chopped coriander leaves
• 1 tbsp chives

Instructions

1. 1.

   Rinse the meat, pat dry and cut into strips. Peel the pineapple, remove the core and dice the fruit. Peel the onion and cut into wedges. Peel the carrot and slice it. Wash, trim and cook the yellow beans in salted water for about 8 minutes, then shock with cold water and drain. Rinse the sugar snap peas, trim and drain. Rinse the sprouts and drain. Roughly chop the cashews. Peel and finely mince the garlic.

2. 2.

   Brown the chicken in hot oil. Add onion, garlic, beans, sugar snap peas, ginger and cashews and stir-fry for 2-3 minutes, then deglaze with a splash of broth. Add vinegar, brown sugar, soy sauce and oyster sauce and simmer for 4-5 minutes. Add more broth if needed. Finish with sprouts, pineapple and bamboo shoots. Let it rest briefly; the vegetables should be cooked but still crisp. Mix cornstarch with 1–2 tbsp water and use to lightly thicken the sauce.

3. 3.

   Season with chili sauce, oyster sauce and soy sauce, add fresh herbs and serve immediately.