Curry chicken pan

Name: Curry chicken pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 125 g Chicken filet; 30 g Spring onion; 1 (approx. 250 g) Baby pineapple; 1 tsp (5 g) Oil; 1 TEASPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Bean sprouts

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

125 g Chicken filet
30 g Spring onion
1 (approx. 250 g) Baby pineapple
1 tsp (5 g) Oil
1 TEASPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Bean sprouts

Directions

1
Wash the chicken filet, dab dry and cut into cubes. Clean, wash and slice the spring onion diagonally. Clean, halve and peel the pineapple and cut out the stalk.
2
First cut the pineapple into slices, then cut it into pieces. Heat oil in a frying pan. Fry the chicken cubes for about 5 minutes until golden brown. Sprinkle with curry. After approx. 4 minutes add pineapple and spring onion and fry.
3
Season with salt and pepper. Rinse the bean sprouts, drain and fold into the chicken vegetables.