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🍽️ Sweet and Sour Chicken in Restaurant Style

672 kcal · 55 min · 4 servings

Ingredients

• 250 g rice
• 2 chicken breasts
• 1 egg
• 4 tbsp cornstarch
• 1 can pineapple
• 7 tbsp apple cider vinegar (or white wine vinegar)
• 4 tbsp sugar
• 1 tsp salt
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 2 tbsp oil (neutral (e.g. sunflower oil))
• 1 onion
• 2 bell pepper

Instructions

1. 1. Add a pinch of salt to the cooking water for the rice.
2. 2. Cook the brown rice for about 35 minutes.
3. 3. Rinse the chicken breast thoroughly.
4. 4. Cut the meat into bite-sized pieces.
5. 5. Whisk an egg in a small bowl.
6. 6. Season the egg with salt and pepper.
7. 7. Put two tablespoons of cornstarch into a second bowl.
8. 8. Preheat a pan on the stove.
9. 9. Toss the chicken pieces in the cornstarch first.
10. 10. Make sure every piece is completely covered with starch.
11. 11. Dip the coated pieces into the egg mixture next.
12. 12. Ensure the meat is fully coated with egg.
13. 13. Fry the meat in the hot pan on all sides.
14. 14. Cook the meat through until it is done.
15. 15. Remove the cooked meat from the pan.
16. 16. Place the meat onto a plate.
17. 17. Open the can of pineapple.
18. 18. Drain the pineapple.
19. 19. Catch the pineapple juice in a container.
20. 20. Add vinegar to a bowl for the sauce.
21. 21. Add sugar to the sauce bowl.
22. 22. Add salt to the sauce bowl.
23. 23. Add soy sauce to the sauce bowl.
24. 24. Add oil to the sauce bowl.
25. 25. Add ketchup to the sauce bowl.
26. 26. Mix all sauce ingredients well together.
27. 27. Peel the onion.
28. 28. Halve the onion.
29. 29. Slice the onion into thin rings.
30. 30. Fry the onion rings in the pan.
31. 31. Use the pan in which the meat was previously cooked.
32. 32. Clean two bell peppers.
33. 33. Cut the bell peppers into pieces.
34. 34. Add the pepper pieces to the onions in the pan.
35. 35. Add the drained pineapple to the onions and bell peppers.
36. 36. Fry the vegetables for five minutes.
37. 37. Pour the prepared sauce over the vegetables.
38. 38. Simmer the sauce for three minutes over medium heat.
39. 39. Mix two tablespoons of cornstarch with about 80 milliliters of pineapple juice.
40. 40. Add the starch-water mixture to the pan.
41. 41. Let the sauce reduce briefly until it thickens.
42. 42. Check if the rice is fully cooked.
43. 43. Drain the cooked rice.
44. 44. Set the rice aside for a moment.
45. 45. Add the chicken back to the pan with the vegetables.
46. 46. Warm the meat in the vegetables briefly.
47. 47. Distribute the rice onto the plates.
48. 48. Place the chicken and vegetables on top of the rice.
49. 49. Drizzle some sauce over the dish.
50. 50. Enjoy your meal!

Nutrition per serving

• kcal: 672
• Protein: 27 g · Fett/Fat: 7 g · Carbs: 121 g