- 300 g dried spaghetti
- 500 g chicken breast
- 200 g pineapple (canned, drained)
- 150 g green beans
- 1 medium-sized red bell pepper
- 1 medium-sized onion
- 3 garlic cloves
- 1 tablespoon honey
- 50 ml soy sauce
- 2 tablespoons cornstarch
- 5 tablespoons oil
- to taste salt and pepper
Directions:
- First, prepare the meat. Cut it into bite-sized pieces, add half of the soy sauce and mix so that all of the meat is fully covered. Put it into the fridge and let it stand for 20 minutes. Then, add cornstarch and combine.
2. Meanwhile bring some water to boiling, add some salt and the spaghetti. Cook them al dente, drain and set aside.
3. While the pasta cooks, prepare the rest of the ingredients: finely chop the onion and garlic, cut the bell pepper into sticks, and dice the pineapple. I used canned pineapple. Blanch the green beans and drain them. |
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5. Now, add the onions into the same pan and cook it until soft. Add garlic and continue cooking until it releases its distinctive aroma. Then, add green beans and bell pepper. Stir and cook for a few more minutes. Now add back meat, as well as honey, pineapple and the rest of the soy sauce. Combine. Add some pepper to taste, and some salt if necessary. At the end, add cooked and drained spaghetti, mix carefully so that all the ingredients combine and remove from fire.
Serve warm.
Enjoy and bon appétit!