Sweet and Sour Chicken Stir-Fry with Pineapple and Vegetables

Rinse the chicken, pat dry and cut into strips. Peel the pineapple, cut out the stalk and cube the fruit. Peel the onion and cut into wedges. Peel the carrot and cut into slices. Trim and rinse the beans, then cook about 8 minutes in salted water, rinse and drain. Rinse the snow peas and pat dry. Rinse and drain the sprouts. Cut the bamboo shoots into thin strips. Coarsely chop the cashews. Peel and finely chop the garlic.

Stir-fry the chicken in hot oil. Add the onion, carrot, beans, snow peas, ginger root, cashews and garlic. Stir-fry for 2-3 minutes, then deglaze with a little stock. Add the vinegar, sugar, a little soy sauce and oyster sauce to taste and simmer 4-5 minutes. Add broth as needed. Add sprouts, pineapple and bamboo shoots. Cook vegetables until al dente. Combine the cornstarch with 1-2 tablespoons of water and stir into the sauce to thicken.