Vegetables with chicken filet
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 400 g Chicken filet
- 6 TABLESPOONS Soy sauce
- 500 g Chinese cabbage
- 1 can(s) (236 ml) Pineapple in slices
- 2 TABLESPOONS Oil
- 1 package (300 g) frozen young summer vegetables
- 2 TABLESPOONS Sherry Vinegar
- 6 TABLESPOONS Tomato Ketchup
- 1/2 TEASPOON Cornstarch
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sambal Oelek
Directions
- 1
Wash the chicken filet, dab dry and cut into thin slices. Marinate in 2 tablespoons of soy sauce for about 10 minutes. Clean the cabbage, cut in half and cut the stalk out wedge-shaped. Wash the cabbage, drain and cut into strips. Drain the pineapple, collect the juice. Heat the oil in a wok or large pan. Fry the meat in it until crispy brown and take it out.
- 2
Cut the pineapple into pieces and fry in the frying fat. Add summer vegetables and sauté for approx. 10 minutes, turning occasionally. Add cabbage and fry for another 5 minutes. Fold in meat. Mix soy sauce, vinegar, ketchup and starch and stir in. Bring to the boil briefly and season to taste with pineapple juice, salt, pepper and Sambal Oelek
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