Sweet and sour turkey breast

Ingredients for 2 servings:

• 220 g turkey breast
• ½ bell pepper(s), red
• 5 m.-large mushrooms, brown
• 2 thin pineapple slices, from a fresh pineapple
• 1 cup of rice, approx. 200 – 250 ml content
• 2 cups water
• 150 ml vegetable stock
• 150 ml sweet and sour sauce
• some garlic powder
• Spice mix (Chinese spice)
• 1 tsp Thai curry paste, red
• Rapeseed oil

Instructions

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

Cut the turkey breast into strips. Wash the bell pepper, halve it, and remove the core and white membrane. Cut into thin strips. Slice the mushrooms. Cut the pineapple slices into small pieces. Add the rice to boiling salted water and cook on low heat for about 20 minutes. Meanwhile, brown the turkey strips all over in rapeseed oil. Remove from the pan and fry the mushrooms and bell peppers in the remaining fat. Return the turkey breast to the pan and deglaze with stock. Add the sweet and sour sauce and bring everything to a boil briefly. Add the pineapple pieces and season everything with Chinese spice, red curry paste, and garlic powder. Bring back to a boil and simmer on low heat until the rice is tender.