Rice with chicken, vegetables and pineapple

Ingredients for 4 servings:

• 250g basmati
• 400 g chicken breast fillet(s)
• 2 onions
• 2 red bell peppers
• 1 small cucumber(s)
• 1 can pineapple, slices
• 3 tbsp oil
• 2 tbsp sauce thickener
• 3 tsp ground ginger
• Salt and pepper, white
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the basmati according to the instructions on the packaging. Cut the chicken breast into strips, peel the onions, and cut into 8 pieces. Wash the bell peppers, halve them, remove the seeds, and cut into thin strips. Peel the cucumbers, halve them, and cut them into thick slices. Drain the pineapple, reserving the juice and, if necessary, adding water (up to 200 ml). Cut the pineapple slices into 6 pieces. Heat 3 tablespoons of oil in a wok or frying pan and fry the sliced ​​chicken breast for about 5 minutes. Sprinkle with ground ginger root, white pepper, and salt. Add the onions, bell peppers, and cucumber and cook for 4 minutes, stirring. Stir in another 1 teaspoon of ground ginger root and a few drops of lemon juice. Mix the pineapple juice and sauce thickener, add, and bring to a boil, stirring constantly. Simmer for 3 minutes. Season with salt and lemon juice to taste.