Chicken with pineapple, peppers, mushrooms and onions

Ingredients for 3 servings:

• 400 g chicken
• 4 slice(s) pineapple, from the can, cut into eighths, reserving juice
• 2 m.-sized onion(s), cut like pineapple
• 1 small green pepper, cut into pieces
• 8 m.-large mushrooms, washed, quartered
• 1 tbsp oil
• 1 tsp cornstarch (cornflour)
• 2 tsp soy sauce, light
• some salt
• some sugar
• some pepper, white or Chinese pepper
• 1 clove(s) garlic, squeezed
• 1 ¼ dl chicken broth, cold
• 1 ¼ dl pineapple juice, from the can
• 1 tbsp cornstarch (cornflour)
• 2 tsp soy sauce, light
• some oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

In a bowl, mix together the oil, one teaspoon of cornstarch, one teaspoon of light soy sauce, salt, pepper, sugar, and crushed garlic. Marinate the meat, sliced ​​slightly thinner than for shredded meat, for 30 minutes. Mix together the chicken stock, pineapple juice, one tablespoon of cornstarch, and three teaspoons of light soy sauce. Heat a frying pan or wok with a little oil. Brown the meat over high heat, add the peppers and onions, and fry for a while longer. Add the mushrooms and fry for a while longer, then add the pineapple and fry for a while longer. Add the combined sauce and simmer until it thickens. Serve with rice.