Chinese chicken stir-fry

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 3 tbsp lemon juice
• 3 m.-sized onion(s)
• 2 garlic cloves
• 4 carrots
• 500 g pineapple, fresh or from the can
• 4 stalk(s) Celery , can also be omitted
• 500 g Chinese cabbage
• 200 g mung beans
• 1 jar bamboo shoot(s) cut into strips
• 1 piece(s) ginger root, fresh, quantity as per instructions
• 3 tbsp clarified butter or wok oil
• 200 ml vegetable stock
• 1 tsp curry
• 1 carnation(s)
• 1 pinch of chili powder
• Salt
• 4 tbsp almond flakes
• e.g. soy sauce, sweet (Ketjap Manis)

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

low carb, low calorie, food combining

Wash the chicken, pat dry, and cut into bite-sized pieces. Drizzle the meat with lemon juice and marinate for about 20 minutes. Peel and finely chop the onions and garlic. Trim, peel, wash, and slice the carrots. Trim, wash, and slice the celery. Peel the pineapple and remove any remaining peel. Cut the flesh into small pieces. Trim the Chinese cabbage, wash, shake dry, and slice into strips. Wash the mung beans and drain in a sieve. Peel and finely chop the ginger. Heat the clarified butter or wok oil in a large pan or wok and fry the meat with the ginger, onions, and garlic for 2-3 minutes, stirring constantly. Add the carrots, celery, mung beans, and bamboo shoots, then add the Chinese cabbage and fry for 3-5 minutes, stirring constantly. Deglaze with the vegetable stock, add the pineapple pieces, and season to taste. Cover and simmer over medium heat for about 6-8 minutes. Sprinkle with the flaked almonds and serve.