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Chicken with bamboo, pineapple and nuts

Chicken with bamboo, pineapple and nuts

For 4 persons

  • 500g chicken breast
  • 1 tin of pineapple slices (820ml)
  • 125g bamboo shoots
  • 200g different sorts of nuts
  • Tomato purée
  • Soya sauce
  • Sambal Olek
  • Peanut oil
  • Freshly ground pepper, sugar
  1. Mix the soya sauce, salt and pepper into a marinade.
  2. Cut the chicken breast into strips and leave to stand in the marinade for about 1/2 an hour.
  3. Cut each pineapple slice into 6 sections. Collect the pineapple juice and make up to 1/2 a litre with water.
  4. Drain the meat and fry in hot oil. Take out the meat and keep it warm.
  5. Sauté the nuts briefly in the pan. Add the pineapples and bamboo shoots. Heat up briefly. Put them over the meat.
  6. Let the pineapple juice with tomato purée boil up briefly.
  7. Season until piquant with sugar, pepper, Sambal Olek and soya sauce.
  8. Briefly boil it up once again and pour it over the meat.

Chef’s tip: Serve with rice or noodles.

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