Chicken breast with pineapple – Ock Gai Sapparot

Ingredients for 2 servings:

• 200 g chicken breast fillet(s)
• 1 tbsp, heaped corn flour
• 2 tbsp soy sauce, light
• 1 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 1 small chili pepper(s), green
• 2 medium-sized garlic cloves
• 40 g red tomato peppers
• 40 g spring onions
• 40 g carrot(s)
• 120 g pineapple
• 1 tbsp light fish sauce, e.g. King Lobster
• 1 tbsp sweet and sour hot sauce, Thai style No. 3
• 1 tbsp rice wine (Arak Masak)
• 4 tbsp orange juice
• 1 tbsp lemon juice
• 3 tbsp sunflower oil for frying
• e.g. chili threads
• e.g. sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cut the chicken breast fillet into approximately 2 cm cubes. Wash the green chili and slice it crosswise into thin rings. Mix the marinade ingredients well and stir in the chicken breast cubes. Cover and marinate in the refrigerator for 20 minutes. Meanwhile, wash the vegetables and peel and deseed the bell peppers. Cut the quarters into approximately 2 cm squares. Cut off the bottom of the carrot and thinly slice 40 g. Remove the brown eyes from the fresh, peeled pineapple and cut the appropriate amount into approximately 2 cm cubes. For the fresh lemon juice, wash a lemon and cut a piece lengthwise from the base of the stem. Deseed the cores and squeeze the juice by hand. Discard the empty parts and the middle part (contains bitter substances). Mix the sauce ingredients. Heat the sunflower oil in a wok, add the chicken breast cubes, and fry for 2 minutes. Add the prepared vegetables and stir-fry for 2 minutes. Deglaze with the sauce and stir-fry for 2 minutes. Divide among serving plates, garnish, and serve with cooked white rice.