It’s quick, it’s delicious, it’s a little exotic and it brings sunshine to the plate. I used snow peas I used frozen peas that I had in the freezer (I’m emptying it out a bit at the moment). You can of course leave them out or use some fresh peas if you are lucky enough to find some.
- 6 cutlets of chicken
- 1 pineapple
- 1 red bell pepper
- 100 g snow peas
- 2 onions
- 2 cloves of garlic
- 8 tablespoons of soy sauce
- 4 tablespoons of peanut oil
- 1 teaspoon ginger powder
- 1 tablespoon of Maizena diluted in 50ml of cold water
1 hour before starting Cut the chicken into strips. Put them in a container.
Add 2 tablespoons of oil, 6 tablespoons of soy sauce, mix and set aside in the refrigerator.
Wash the snow peas and cut them in half. Split the bell pepper in half, remove the stem and seeds, wash and dice.
Peel garlic and onion and chop.
Remove the skin from the pineapple, remove the core and dice it into cubes of about 2 to 3 cm.
Pour 2 tablespoons of oil into a wok or casserole dish. Sear all the vegetables over high heat for 5 minutes, stirring to prevent sticking.
After 5 minutes, pour in the marinated chicken cubes and the marinade. Add the ginger powder and sauté for 7 to 8 minutes, still over high heat.
Finish by adding the Maizena diluted in cold water and the diced pineapple. Cook for 6 to 7 minutes more, stirring occasionally.
Serve as is or with Thai or basmati rice.
They’re not the same.