Thai chicken breast with pineapple

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 tbsp corn flour
• 2 tbsp soy sauce, light
• ½ tsp black pepper, freshly crushed
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 carrot(s)
• 1 small pineapple
• 5 tbsp vegetable oil
• 3 tbsp fish sauce
• 2 tbsp sugar
• 3 tbsp rice wine
• possibly water if needed
• possibly chili powder

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Ock Gai Sapparot

Cut the chicken fillets into bite-sized pieces, coat in cornflour, and marinate in the soy sauce and ground pepper. Let them marinate in the refrigerator for half an hour. Meanwhile, clean the bell peppers and cut them into squares. Peel the carrot and thinly slice them. Peel the pineapple, remove the core, and dice the flesh. Brown the chicken in a large enough pan for three minutes on each side. Add the chopped vegetables and pineapple pieces, sugar, rice wine, and fish sauce. Cook for another three minutes, stirring constantly. Add a little more water if desired. If you want it a bit spicier, you can add a pinch of chili.