for 4 person

Chicken

1 tsp	dark sesame oil
400 g	chicken strips
½ tsp	salt
½	pineapple (extra sweet), peeled, in pieces

Rice

240 g	basmati rice
1 tsp	dark sesame oil
800 g	pak choi, cut lengthways into six pieces
6 dl	chicken bouillon
1 tbsp	maple syrup
1 tsp	sambal oelek
	salt to taste
40 g	cashew nuts, roasted, coarsely chopped

How it's done

Chicken

Heat the oil in a wok or a wide-bottomed non-stick frying pan, fry the chicken for approx. 4 mins., remove, season with salt. Fry the pineapple in the same pan for approx. 5 mins., add to the chicken.

Rice

Rinse the rice in a sieve under cold running water until it is clear. Drain well. Heat the oil in the same pan, add the rice. Add the pak choi, chicken stock, maple syrup and sambal oelek, bring to the boil, cover and simmer on a low heat for approx. 10 mins. Return the chicken and pineapple to the pan, heat gently, season with salt. Sprinkle the cashew nuts over the top.

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