Ingredients

The following ingredients have 2 Servings
  • 2 Chicken breasts (about 250 grams)
  • 1 Tbsp vegetable oil
  • 1 tsp hot Curry powder
  • 1 pc Pineapple (about 200 grams pulp)
  • 1 red Bell pepper (about 200 grams)
  • 1 stalk Leeks (about 250 grams)
  • 1 pc fresh ginger (about 30 grams)
  • 1 garlic clove
  • 7 ozs cooked Brown rice
  • salt
  • peppers
  • 1 Lime (for garnish)
  • 1 Tbsp Sambal oelek

Instruction

  • Rinse chicken, pat dry and cut into very thin strips.
  • Mix chicken strips in a bowl with oil and curry powder.
  • Peel pineapple and remove the stalk. Cut pineapple flesh into 1 cm (approximately 1/2 inch) cubes .
  • Cut bell pepper into quarters, remove seeds, rinse and cut into 5 mm (approximately 1/4 inch) cubes.
  • Halve leek lengthwise and rinse. Cut the white and light-green parts into medium strips.
  • Peel ginger root and finely grate. Peel the garlic and chop finely.
  • Heat a non-stick frying pan and briefly fry the pineapple cubes over very high heat. Remove and set aside.
  • Wipe out the pan. Sauté chicken strips in the pan briefly while stirring.
  • Add leek and diced bell pepper to the pan and fry for 1 minute.
  • Add ginger and garlic and stir-fry for another 20 seconds.
  • Add pineapple and rice and heat for 4-5 minutes while stirring. Season with salt and pepper. Cut lime into slices. Season rice with sambal oelek and serve with the lime wedges.