Ingredients
-
2 Bell pepperred
-
250 gr Chicken breastAlternatively, unboned chicken legs
-
10 gr Ginger
-
3 cloves Garlic
-
1 Spring onions
-
As you like Sesame seeds
-
1 can Pineapple
-
1 tbsp Corn starch
-
Sauce
-
0.5 Chicken stock
-
1 tsp Sugar
-
3 tbsp Soy sauce
-
1 tbsp Hoisin sauce
Directions
Steps
|
1
Done
|
ArrangementsCut the bellpepper and chicken in mouthful size. Chop the spring onion. Mince the garlic and ginger. |
|
2
Done
|
Prepare the sauceMix the juice of the pineapple can with the chicken stock, and disolve it. Heat it in the microwave to facilitate this process. Afterwards, add the hoisin sauce, soy sauce and sugar, and mix well. |
|
3
Done
|
Stir-fryStir-fry the chicken until almost cooked. Add salt and pepper. |
|
4
Done
|
Add the bell-pepper, pineapple, garlic and ginger, and stir-fry until the bell-pepper is half-cooked (It should be half-cooked at the end). |
|
5
Done
|
Add the sauce and the corn starch, and stir-fry until the sauce becomes a bit thick. |
|
6
Done
|
Finally, garnish with sesame seeds and spring onion. Serve with rice. |
