Serving size: 4 persons
Preparation time: 30 minutes
Cooking time: 15 minutes

Tools:
Wok
Wooden spoon

Ingredients:
2 bananas
100 gram bean-sprouts (taugé)
600 gram chicken breast
1 chopped garlic clove
6 tablespoons ketjap manis (sweet Indonesian soy sauce)
1 chopped onion
5 slices pineapple (from a can)
1 chopped red pepper in big pieces
3 teaspoons sambal oelek
2 tablespoons sunflower oil
3 tablespoons sweet chili sauce
400 gram white rice

Preparation:
Cut the chicken in small pieces. Chop the onion, garlic and pepper. Mix the sweet chili sauce, sambal and ketjap manis together to one smooth sauce. Cut the bananas and pineapple slices in big 2-3 centimeter pieces.

Heat the oil in the wok until it's hot. Put the onion and garlic in the wok and stir-fry until the onion is transparent. Put the chicken in the wok and stir-fry until the chicken is brown. Then add the pepper and stir-fry for a couple of minutes. Add the sauce and stir it through the chicken and pepper. Finally add the bean-sprouts (taugé), pineapple and banana, stir it through and heat it well. Serve with cooked white rice.

Result: