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🍽️ Sweet and sour chicken with colorful vegetables

385 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 0.5 pineapple
• 1 red onion
• 2 bell peppers (red and yellow)
• 1 garlic clove
• 2 tbsp peanut oil
• 1 tsp ginger (freshly grated)
• 100 ml meat broth
• 2 tbsp rice vinegar
• 1 tsp brown sugar
• soy sauce
• oyster sauce
• 1 tsp cornstarch
• chili sauce (sweet and sour)
• spring onion rings
• sprouts
• crushed peanuts

Instructions

1. 1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into bite-sized cubes.
3. 3. Peel the pineapple, remove the hard core in the center, and cut the flesh into cubes.
4. 4. Peel the onion and cut it into wedges.
5. 5. Wash the bell peppers, halve them, remove the inside with the seeds, and cut them into pieces.
6. 6. Peel the garlic clove and chop it finely.
7. 7. Heat oil in a large pan or wok and sear the chicken pieces in it.
8. 8. Add the finely chopped garlic, onion wedges, pepper pieces, pineapple cubes, and ginger to the pan.
9. 9. Stir-fry the vegetables for 2 to 3 minutes.
10. 10. Deglaze the pan with a splash of broth.
11. 11. Stir in the vinegar, sugar, soy sauce, and oyster sauce, and let the mixture simmer for 4 to 5 minutes.
12. 12. Add more broth if necessary so that the vegetables are cooked but still firm to the bite.
13. 13. Mix cornstarch with 1 to 2 tablespoons of water until smooth.
14. 14. Add the starch-water mixture to the sauce to thicken it slightly.
15. 15. Season the dish to taste with chili sauce, oyster sauce, and soy sauce.
16. 16. Garnish the chicken with spring onions, sprouts, and roasted peanuts.
17. 17. Serve the dish with rice if desired.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 14 g · Carbs: 23 g