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Wok – pan with chicken, fennel, pineapple

updated

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Ingredients for 4 servings:

  • 500 g chicken breast
  • 1 bulb(s) of fennel
  • 1 pineapple, fresh
  • 50 ml orange juice
  • 50 ml chili sauce with garlic
  • some soy sauce
  • Garlic pepper
  • Chicken seasoning
  • 1 tsp, heaped herbs of Provence
  • 1 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

fast, easy, interesting

Shred the chicken breast, season with chicken seasoning and garlic pepper, and fry in a hot wok with rapeseed oil. Finely chop the fennel, add it to the meat, and braise briefly. Deglaze with soy sauce and the chili-garlic sauce, and mix with the herbs. Braise a little longer, then add the diced pineapple and deglaze with the orange juice. Simmer for about 5 minutes. Serve with lamb’s lettuce and a fruity dressing. This is a great, quick, and diet-friendly dish that gets an interesting twist from the combination of fennel and pineapple.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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