Colorful pepper pan

Ingredients for 4 servings:

• 500 g turkey breast
• 1 m.-sized onion(s)
• 1 can pineapple, 260 ml drained weight
• 4 tbsp soy sauce
• 4 bell peppers, colored
• 50 g cashew nuts
• 2 tbsp oil
• 375 ml chicken broth
• possibly Chinese spice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

light, fruity summer dish

Wash the meat, pat dry, and cut into strips. Peel and finely dice the onion. Drain the pineapple, reserving the juice. Mix the meat with the onions, 3 tablespoons of pineapple juice, and 2 tablespoons of soy sauce, and let it stand, covered, for about 20 minutes. Meanwhile, chop the pineapple. Trim, wash, and finely slice the bell peppers. Brown the cashews in a pan (if you have them, a wok is best), without fat, then remove. Heat oil in the pan, brown the meat in batches, turning occasionally, and remove. Sauté the bell peppers in the frying fat. Deglaze with stock and simmer for about 5 minutes. Add the meat, pineapple, and nuts. Season everything to taste with soy sauce and Chinese spices. We like to serve this with rice.