Chinese style chicken

Name: Chinese style chicken
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 100 g Spring onions; 1 can(s) (236 ml/ 140 g stripping) Pineapple in rings; 125 g Bean sprouts; 500 g Chicken filet; 200 g 10-minute rice; 7-10 Tbsp Salt; 2-3 TABLESPOONS Oil; 100 g frozen peas; 2-3 TABLESPOONS Soy sauce; 1 jar (350 g) Chinese Szechuan Sauce; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Melissa

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 3

100 g Spring onions
1 can(s) (236 ml/ 140 g stripping) Pineapple in rings
125 g Bean sprouts
500 g Chicken filet
200 g 10-minute rice
7-10 Tbsp Salt
2-3 TABLESPOONS Oil
100 g frozen peas
2-3 TABLESPOONS Soy sauce
1 jar (350 g) Chinese Szechuan Sauce
7-10 Tbsp Cayenne pepper
7-10 Tbsp Melissa

Directions

1
Clean and wash spring onions and cut them diagonally into rings. Drain the pineapple and collect the juice. Cut pineapple rings into quarters. Wash and drain the sprouts. Wash chicken fillets, dab dry, halve and slice. Put rice in boiling salted water, bring to the boil briefly and simmer covered over a low heat for 10-12 minutes.
2
Heat oil in a frying pan and fry the meat while turning. Add spring onions, pineapple, sprouts and frozen peas, braise briefly and deglaze with soy sauce, pineapple juice and about 50 ml water. Bring to the boil, add Chinese Szechuan sauce and simmer covered for 1 minute. Season with salt and cayenne pepper and serve with rice. Garnish with lemon balm as desired