i like asian food a lot, so as not to say that i love it. on the one hand it is very delicious and on the other it is prepared rather quickly – throw the ingredients in a wok, fry, season and done. you can vary each time respectively use what is in your fridge. i didn’t use to like the combination sweet and sour very much, but since this recipe i love it. it acutally tasted like at the chinese restaurant (although that isn’t much of a quality criteria, although at least i know that i’m not using msg or other additives). it really is done quickly and you don’t have to use any ready made sauces.

ingredients (2 portions)

• 3 tbsp cashews
• 125 g basmati rice
• 1 clove of garlic
• 15 g ginger
• 2 spring onions
• 200 g pineapple pieces (canned or fresh)
• 2 chicken filets
• 4 tbsp sun flower oil
• 1 teaspoon starch
• 4 tbsp ketchup
• 4 tbsp soy sauce

dry roast the cashews in a pan until golden brown. let cool down. prepare rice according to instructions on package.

peel and finely chop garlic and ginger. cut Spring Onions into thin slices. wash Chicken, dry with paper towel and cut into pieces. heat 2 Tbsp oil in a wok or large pan and sear for about 5 min. remove from wok and season with salt. heat remaining oil in pan and sauté garlic and ginger. add pineapple and fry for another 3 min. combine starch with ketchup, soy sauce and 100 ml water into a smooth mixture. add meat, sauce and half of the onions to the pan. bring to a boil and let cook for about 1 min.

arrange meat with sauce and rice on a plate. serve sprinkled with rest of onions and cashews.

Filed under: mains Tagged: asian, chicken, mains, pineapple, sweet sour