250 g of vegetables (e.g. carrotts, red or yellow pepper, shallots)
150 g of pineapples (e.g. 3 slices of a can)
Soak the Shiitake mushrooms in 100ml warm water for about 15 minutes.
Wash the chicken filets and pat dry. Slice the chicken filets into strips. Peel and dice the garlic. Then wash the vegetables and slice it bite-size.
Heat up the wok oil in a wok or a frying pan. Fry the chicken filets and the garlic strongly. Add vegetables and the soaked mushromms. Let the mixture braise under stirring for about 5-7 minutes. Then mix in the pineapples and the woksauce. Season with salt and pepper and let it braise another 5 minutes. Season accoring to taste with spicy chili sauce.