🍽️ Sweet and sour chicken pan with pineapple and vegetables

Name: Sweet and sour chicken pan with pineapple and vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g chicken breast fillet; 0.5 pineapple; 1 onion; 1 carrot; 100 yellow beans; 100 g snow peas; 1 handful sprouts; 100 g bamboo shoots (in strips); 50 g cashew nuts; 1 clove garlic; 2 tbsp peanut oil; 1 tsp ginger (freshly grated); 100 ml chicken broth; 2 tbsp rice vinegar; 1 tsp brown sugar; soy sauce; oyster sauce; 1 tsp cornstarch; chili sauce (sweet and sour); 1 tbsp freshly chopped coriander; 1 tbsp chive rings

485 kcal · 30 min · 4 servings

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Ingredients

500 g chicken breast fillet
0.5 pineapple
1 onion
1 carrot
100 yellow beans
100 g snow peas
1 handful sprouts
100 g bamboo shoots (in strips)
50 g cashew nuts
1 clove garlic
2 tbsp peanut oil
1 tsp ginger (freshly grated)
100 ml chicken broth
2 tbsp rice vinegar
1 tsp brown sugar
soy sauce
oyster sauce
1 tsp cornstarch
chili sauce (sweet and sour)
1 tbsp freshly chopped coriander
1 tbsp chive rings

Instructions

1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. Cut the meat into thin strips.
3. Peel the pineapple and remove the hard core.
4. Cut the pineapple flesh into small cubes.
5. Peel the onion and cut it into wedges.
6. Peel the carrot and slice it into thin rounds.
7. Wash the beans, trim the ends, and boil them in salted water for about 8 minutes.
8. Shock the beans with cold water and let them drain.
9. Wash the snow peas, trim the ends, and let them drain.
10. Rinse the sprouts and let them drain as well.
11. Roughly chop the cashew nuts.
12. Peel the garlic clove and chop it finely.
13. Fry the meat in hot oil.
14. Add the onions, garlic, beans, snow peas, ginger, and cashew nuts to the pan.
15. Stir-fry the vegetables for 2 to 3 minutes.
16. Deglaze the pan with a little broth.
17. Add the vinegar, sugar, soy sauce, and oyster sauce.
18. Let the sauce simmer for 4 to 5 minutes.
19. Add more broth if necessary.
20. Add the sprouts, pineapple cubes, and bamboo shoots.
21. Let everything simmer briefly until the vegetables are cooked but still crisp.
22. Mix the starch with 1 to 2 tablespoons of water until smooth.
23. Thicken the sauce slightly with the starch mixture.
24. Season the pan to taste with chili sauce, oyster sauce, and soy sauce.
25. Add the fresh herbs and serve the dish.

Nutrition per serving

kcal: 485
Protein: 39 g · Fett/Fat: 18 g · Carbs: 32 g