Asian toast

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• Salt and pepper, black from the mill
• curry powder
• 1 tbsp cornstarch
• 1 tbsp oil
• 1 small can of pineapple, in pieces (contents 425 ml)
• 100 g celery
• 1 tsp soy sauce
• 2 slices of toast
• 2 lychees

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the chicken diagonally into strips. Season generously with salt and curry powder. Toss in the cornstarch and fry in hot oil until golden brown on all sides. Drain the pineapple pieces, add them, and reduce the heat. Cut the celery into small pieces. Add to the pan along with four tablespoons of pineapple juice. Season with soy sauce, stir well, and sauté briefly, then season to taste. Toast the bread slices and place on warmed plates. Spread the contents of the pan evenly over the slices of toast. Peel and core the lychees, and garnish the toast with the fruit. Lightly dust the whole thing with curry powder. Serve with salad.