Ingredients
- 3 vegetable bouillon (cubes)
- 3 bean sprouts (fresh)
- 1 tomato
- 300 gr chinese pea pods (fresh)
- 270 gr chicken breast (uncooked)
- 120 ml unsweetened pineapple juice
- 110 ml water chestnuts
- 50 gr celery (sliced)
- 45 gr mushrooms (sliced)
- 30 gr green onions (sliced)
- 30 ml soy sauce
- 16 ml oil
- 2 gr ginger
- 2 gr horseradish
- 1 slice green pepper
Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.
