Chinese pan with chicken breast

Ingredients for 6 servings:

• 600 g chicken breast
• 150 g carrot(s), diced
• 150 g kohlrabi, diced
• 150 g red bell pepper(s), diced
• 100 g leek, diced
• 100 g shallot(s), sliced
• 1 garlic clove(s), sliced
• 100 g peas, frozen, green
• 250 g pineapple, prepared
• 1 tbsp, heaped paprika paste, mild
• 1 tbsp, leveled tomato paste
• 2 tsp, grated curry paste, red
• 250 ml tomatoes, pureed, from fresh tomatoes
• 200 ml pineapple juice
• 100 ml soy sauce, dark, naturally brewed
• 200 g bamboo shoot(s) , from which can
• 200 g mung bean sprouts, from the can
• 1 tbsp, crushed paprika powder, sweet
• salt for seasoning if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

healthy, low in calories and absolutely delicious

The quantities given refer to prepared ingredients. Wash the breast meat, pat dry with kitchen paper, trim, and cut into thin strips. For the passata, peel and pass through a passata. Strain the liquid from the bamboo shoots and mung bean sprouts, and cut the remaining cleaned fruit and vegetables into thin sticks, strips, or slices. Preheat the wok and sear the breast strips with a little fat and the paprika powder, then remove and set aside, covered. In the frying fat, sear the carrot, kohlrabi, bell pepper, and leek sticks, as well as the garlic and shallot slices. Now add the bell pepper and tomato paste, and sweat or caramelize them. Now add the meat, peas, passata, soy sauce, and pineapple juice, and carefully fold in with a wooden spoon. Simmer this mixture gently for about 30 minutes, stirring occasionally, until tender. Finally, stir in the bean sprouts and bamboo shoots. Let the dish simmer briefly and season with salt if desired. Serve with rice, glass noodles, or spaghetti.