Chicken and vegetable wok

Ingredients for 6 servings:

• 100 g cashew nuts
• 5 tbsp pineapple juice
• 2 tbsp pineapple
• 3 tbsp sauce thickener
• 1 liter chicken broth
• 800 g chicken breast fillet(s)
• 2 tbsp soy sauce
• 6 tbsp oil
• 300 g broccoli florets
• 2 bell peppers, red and yellow
• 1 leek(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Delicious Asian-inspired dish that can also be prepared in a pan

This dish is actually best prepared in a wok, but it works just as well in a pan. Roast the cashews in a wok/dry pan until lightly browned, then set aside. Cut the chicken breast fillets into even-sized cubes and fry in batches in a little oil until nicely browned, then set aside. Dice the bell peppers and slice the leek. Fry them in the remaining oil along with the broccoli. Add the fried chicken cubes. Mix together 0.5 l of chicken stock, pineapple juice, pineapple puree, soy sauce, and sauce thickener, and add to the chicken and vegetable mixture. Thin with the remaining chicken stock until the desired consistency is reached. Add the cashews and serve. Rice goes well with this.