Chicken Sweet Sour

We started with a pot of brown rice (1.5 cups of rice in 3 cups of boiling water, turned down to lowest setting, salt, oil, garlic). Since that takes about 40 minutes to get ready we had plenty of time to chop up some stuff in advance. The best part was a whole pineapple, wich we quartered, skinned, cored, and sliced into pieces. We sort of filleted the fruit.

The cooking took only 15 minutes. Here it goes:

First Lucy tossed into a pan (we don't have a wok) oil and 2 sliced breasts of happy chicken for a few minutes. Then she added 1 sliced red pepper and 1 handful of sugar snap peas for a couple more minutes.

Next she added 1 small can of sliced water chestnuts, 3 sliced green onions, 1 small head of bok choy and about 2/3 of the pineapple (the rest seemed too much, so we kept it no nibble on). This we cooked also for just a few minutes.

Then we added 2 tbls of corn starch for a short while to thicken up the juices and followed it up with the juice of 2 limes, 1 tbls fish sauce, 2 tbls sugar, 300 ml vegetable broth and 1 tbls of tomato paste.

All this we simmered for another 5 minutes.

Then we dug in and ate.