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🍽️ Sweet and Sour Chicken Wok

385 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 3 tbsp soy sauce
• 1 tbsp cornstarch
• bell peppers (1 red, 1 yellow, and 1 green each)
• 1 pineapple
• 4 tbsp poultry broth (instant)
• 2 tbsp white wine vinegar
• 1 tbsp sugar
• 100 ml pineapple juice
• 3 tbsp oil (for frying)
• 100 g bean sprouts

Instructions

1. 1. Slice the chicken meat into 0.5 cm thick slices.
2. 2. Mix the chicken slices with 3 tablespoons of soy sauce.
3. 3. Let the meat marinate for 10 minutes.
4. 4. Sprinkle the starch over the meat.
5. 5. Massage the starch well into the meat.
6. 6. Wash the bell peppers.
7. 7. Remove the stem and the seeds.
8. 8. Cut the bell peppers into 2.5 to 3 cm large diamonds.
9. 9. Peel the pineapple.
10. 10. Divide the pineapple lengthwise into quarters.
11. 11. Remove the hard core of the pineapple.
12. 12. Cut the pineapple flesh into 1 cm wide pieces.
13. 13. Mix the broth with vinegar.
14. 14. Add 1 tablespoon of sugar to the broth.
15. 15. Add the pineapple juice to the broth.
16. 16. Stir the sauce until smooth.
17. 17. Heat the oil in the wok.
18. 18. Fry the meat under stirring for approx. 2 minutes until golden brown.
19. 19. Take the meat out of the wok.
20. 20. Add the bell peppers and the pineapple to the wok.
21. 21. Fry the vegetables under stirring for 4 minutes.
22. 22. Pour the sauce over the vegetables.
23. 23. Let the mixture come to a boil once.
24. 24. Add the meat and the sprouts back to the wok.
25. 25. Mix everything loosely together.
26. 26. Cook the dish for another 2 minutes.
27. 27. Finally, taste the sauce.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 385
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 28 g