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🍽️ Chicken Vegetable Pan

272 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 3 tbsp sunflower oil
• 1 red bell pepper (seeded and diced)
• 0.5 bunch spring onions (cut into thin strips)
• 150 g pineapple (small pieces)
• 100 g bean sprouts
• 2 tbsp tomato puree
• 1 tbsp liquid honey
• 1 tbsp dry sherry
• 1 tsp white wine vinegar
• 2 tsp freshly grated ginger

Instructions

1. 1. Cut the chicken meat into bite-sized pieces.
2. 2. Heat oil in a large pan or wok.
3. 3. Fry the chicken meat for 4 to 5 minutes.
4. 4. Add the bell peppers and fry for another 5 minutes.
5. 5. Add pineapple, spring onions, tomato puree, honey, sherry, vinegar, and ginger.
6. 6. Continue frying the mixture for 2 to 3 minutes.
7. 7. Serve the dish hot with rice.

Nutrition per serving

• kcal: 272
• Protein: 32 g · Fett/Fat: 9 g · Carbs: 14 g