Chicken with pineapple

250 g chicken - flesh

4 PCs pineapple

100 g asparagus

1 tbsp. soy sauce

2 tsp. corn starch

1 tbsp. wine red

2 tbsp. vegetable oil

2 glass chicken bouillon

black pepper and ground ginger, salt - to taste

For marinade, combine soy sauce 1 teaspoon cornstarch, 1 tablespoon butter, pinch of salt and pepper.

The flesh of the chicken cut into cubes, mix it with cooked marinade and soak for 30 minutes.

Fry the marinated chicken in the remaining oil, add the chopped asparagus and pineapple and simmer covered over low heat for 10 minutes.

For the sauce, the remaining starch connect with ginger, wine and chicken broth, stir and bring to a boil. The sauce pour the chicken and saut for another 2-3 minutes.

On a side dish to the chicken, you can submit a rice crisp.