Wok with chicken breast and coconut milk

Ingredients for 2 servings:

• 500 g chicken breast fillet(s)
• 1 large onion(s)
• 1 garlic clove(s)
• 2 stalk(s) leeks
• 2 red bell peppers
• 1 bowl of mushrooms
• 1 can coconut milk
• 1 piece(s) ginger root, or ginger powder
• curry powder
• Spice mix (Chinese spice)
• 1 tsp, heaped honey
• 1 can pineapple
• some cream

Instructions

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

Cut the chicken breast fillet into small pieces. Fry in a wok with oil and season, then remove. Dice the onions and press a clove of garlic in a press. Sauté the onions and garlic in the wok. Slice the leeks and dice the peppers. Peel and slice the mushrooms. Cut the pineapple rings into small pieces. Sauté everything in the wok. Return the meat to the pan. Add the coconut milk and a little cream. Season to taste. Add 1 teaspoon of honey, bring to a boil, and simmer on low heat for about 15 minutes. Serve with rice or tagliatelle.