Chicken Stir-Fry with Pineapple Sauce

For the pineapple sauce, bring the pineapple cubes to the boil in a saucepan with the lemon juice, honey, chili powder, ground cardamom, sweet chili sauce and dry white wine. Meanwhile, cut the chicken breast fillets into strips and mix in a bowl with salt, pepper and soy sauce. Finely dice the onion and garlic, peel the ginger root and cut into fine strips, and cut the leek into fine strips. Then bring the chicken stock to the boil. Mix the cornstarch with a little water, stir into the stock and use to lightly thicken the stock. Heat the oil in a large frying pan and sauté the onion and garlic cubes until translucent. Add the chicken breast strips and stir-fry as well, i.e. stir-fry for about 3 minutes. Add the ginger and leek and stir-fry for about 1 minute. Reduce the heat, pour in the chicken stock on the side, mix in the chopped walnuts and season everything with salt as well as pepper. Arrange the chicken breast strips on warmed plates and serve with the pineapple sauce.

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