+Ingredients / for 2 people
°2 chicken fillets
°1 small baby pineapple, minced
°2 spring onions cut in 4
°2 carrots, minced
°1/2 red bell pepper, not too small, minced
°1/2 green pepper not too small minced
°1 dl vegetable broth
°3 tablespoons white rice vinegar (see below)
°1 tablespoon mirin (see below)
°2 tablespoons ketchup
°2 tablespoons of white sugar
°1 tsp cane sugar
°2 tsp of fish sauce
°1 tsp of cornstarch
°White pepper
*PREPERATION
1
Cutting chicken fillets to cubes. Brown them in a wok with a little oil for 3-4 minutes then remove from the wok. Briefly sauté the chopped vegetables and pineapple in the wok, then add the broth.
2
Bring everything to a simmer then add all the ingredients except the cornflour.
To finish
Cook until the sauce thickens, then add the chicken to reheat and finish cooking. Once the sauce has reduced well, finish the dish by sprinkling the cornstarch under the wok through a fine sieve (this will avoid lumps) and a pinch of powdered white pepper. If the sauce is too thick, add a tiny bit of water or broth. Serve with rice.
Enjoy !
