Pineapple chicken with broccoli and beansprouts

Last week when I went out for grocery shopping I couldn’t resist not to buy bean sprouts and pineapple … I was craving for some sweet and sour dish for some time …so I decided now  it’s the perfect time to do it !!!

It was so delicious that I did it twice this week: Friday and Sunday !!!

Ingredients (4-6 servings)

  • 1 lb boneless-skinless chicken breast cut in bite size
  • 2-4 fresh pineapple rings cut in small pieces
  • 2 heads broccoli broke in florets
  • 1 bag bean sprouts
  • 2 carrots, peeled and cut in small rings
  • 1 red bell pepper, cut in stripes
  • 1.5 cm fresh ginger root minced
  • 4 tbsp canola oil
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce ( or more if needed )
  • 100 ml white wine ( Pinot Blanc I had home )
  • salt and black pepper
  • 1 small dry chilli (optional)

In a large skillet heat 3 tbsp canola oil and add the chicken pieces. Cook them until gold brown on both sides, about 5-7 minutes.


Bon Appetite !

Teriyaki Chicken ( 1 ) with rainbow carrots and mixed peppers

Last week I had such a wonderful dinner with two of my friends. Every time I said “this time I have to try something new and still I came back to my  “Teriyaki chicken” ( again ?!? 🙂 ) when a thought crossed my mind: if you like it so much why can’t I try to make it at home ?!? Said and done …

I tried  two versions. Both delicious and full of flavor.  Like always 🙂 ,  I haven’t followed completely the original recipe because I thought it would be better  to cut the sugar and salt. Why ? Well first it’s not as healthy and secondly because why not to try to have the same flavor with less ” unhealthy” things …

This is the version when I cut in small bite size the chicken breast … the other version will follow …

Ingredients ( 6 servings )

  • 3 chicken breast ( boneless, skinless )
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 bunch green onions
  • 4 celery sticks
  • teryiaki sauce
  • soy sauce
  • barbecue sauce
  • canola oil
  • 1 lemon
  • 1/4 tsp chili flakes ( optional )
  • sesame seeds ( optional )

Let’s do it

First cut the chicken breast in small, bite size pieces and place either in a plastic bag and add : lemon juice, 3 tbsp canola oil and 3 tbsp teriyaki sauce and a pinch of salt and black pepper.

Seal the bag and refrigerate over night or at least for 2 hours before cooking. I refrigerate mine over night.

Heat a large skillet over the medium heat and place the meat with the marinade in and cook on both sides until nice brown for about 10 minutes. Add some more teryiaki sauce and 1 tbsp of barbecue sauce. Set aside.

Wash and cut all vegetables in thin stripes.

Heat 3 tbsp of canola oil in a large skillet and add the carrots. Add 50 ml of water or chicken stock and cook them for about 3-5 minute. Add the celery and cook them together for about 2 minutes. Now you can add the peppers and 1 tbsp of each soy sauce and canola oil.

Add the meat to the vegetables medley and cook for 2-3 minutes so the flavor  are well combined and serve it with jasmine rice or just like that. Sprinkle with roasted sesame seed if desired.

Bon Appetite !!!