Sweet and Sour Chicken Stir-Fry
Crispy fried chicken with bell peppers and pineapple in a sweet and sour sauce.
- 30 min
- 458 kcal / serving
- easy
- Protein
- 48.8 g
- Fat
- 11.5 g
- Carbs
- 43.5 g
Contains: gluten, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g chicken breast, cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 200 g pineapple chunks (canned, drained)
- 3 tbsp soy sauce
- 2 tbsp tomato paste
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- cooked rice, for serving
Method
- Coat the chicken cubes in cornstarch.
- Heat the oil in a pan and fry the chicken until golden brown all over, then remove.
- Fry the bell pepper strips in the same oil for 3 minutes.
- Mix soy sauce, tomato paste, rice vinegar, and sugar and add to the pan.
- Return the pineapple and chicken to the pan and simmer for 5 minutes until the sauce thickens.
- Serve with rice.
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