Asia Special à la CK51

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• some almonds
• some flour
• oil
• 1 onion(s)
• 100 g chickpeas from the can, washed and drained
• ½ red bell pepper(s), diced
• ½ cup corn kernels, organic
• 150 g pineapple, in small pieces
• 1 banana(s)
• 1 jalapeño(s), chopped
• 1 dash of soy sauce
• 1 dash of lime juice
• ½ tsp turmeric
• ½ tsp lemongrass powder or freshly chopped lemongrass
• Chicken stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Coat the chicken breast fillet in ground almonds and a little flour, let it soak for a while, then chop it into small pieces. Heat oil in a wok, fry the onions, and add the fillet pieces. Stir in soy sauce and lime juice. Add the chickpeas and bell peppers and let everything simmer. Then we add the corn to our Asian stir-fry. Now it gets spicy and fruity, as we add the pineapple and jalapenos, season with lemongrass and turmeric, add a little more stock, and finally, the chopped banana. Serve with wild rice. Enjoy! Your Tom!