Sweet and spicy curry chicken stir-fry

Ingredients for 4 servings:

• 2 small onions
• 1 tbsp honey
• 500 g chicken breast fillet(s)
• 2 bell peppers, red, orange or yellow
• 1 can pineapple pieces
• 1 tbsp chicken broth or vegetable broth
• 250 ml Cremefine for cooking, 7% fat
• 2 bags of rice (125 g each)
• Ginger powder
• chili flakes
• salt and pepper
• Paprika powder, sweet
• curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, quick, easy and delicious

Finely dice the onions and fry in a high-sided pan with a little oil until translucent. Add the honey and caramelize the onions slightly. Cut the chicken breast fillet into bite-sized pieces and add to the onions. Fry until the meat starts to brown. Season with chili flakes, ginger, pepper, and salt. Meanwhile, bring a pot of salted water to a boil and pre-cook the rice. Finely dice the bell peppers and add them to the pan. Collect the pineapple juice and add the pineapple pieces after a few minutes. After a few more minutes, deglaze everything with the collected pineapple juice. Add the vegetable or chicken stock, stir, and bring to a boil. Add the Cremefine and bring to a boil again. Then season to taste with paprika and curry powder and, if desired, with salt, pepper, a pinch of sugar, or a dash of lemon juice. Finally, add the cooked rice and mix well.