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🍽️ Sweet and Sour Chicken with Vegetables

385 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 0.5 pineapple
• 0.5 small papaya
• 1 tbsp lime juice
• 2 bell peppers (red and yellow)
• 100 g snow peas
• 100 g baby corn (jar)
• 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)

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into small cubes.
3. 3. Peel the pineapple, remove the hard core in the center, and cut the flesh into cubes.
4. 4. Peel the papaya, remove the seeds with a spoon, and cut the flesh into cubes as well.
5. 5. Drizzle the papaya and pineapple cubes with some lime juice.
6. 6. Wash the bell pepper, remove the inside (seeds and core), and cut it into thin strips.
7. 7. Wash the snow peas and remove the hard stems and strings.
8. 8. Heat oil in a large pan or wok over high heat.
9. 9. Fry the chicken meat in the hot oil until it is golden brown.
10. 10. Add the snow peas, corn, bell pepper strips, pineapple cubes, and ginger to the pan.
11. 11. Stir-fry the vegetables with the meat for 2 to 3 minutes.
12. 12. Deglaze the pan with a splash of broth.
13. 13. Stir in the vinegar, sugar, soy sauce, and oyster sauce into the mixture.
14. 14. Let the sauce simmer for 4 to 5 minutes.
15. 15. Add a little more broth if necessary, if the sauce thickens too much.
16. 16. The vegetables should now be cooked but still have a slight crunch.
17. 17. Mix cornstarch with 1 to 2 tablespoons of cold water until smooth.
18. 18. Pour the cornstarch-water mixture into the sauce to thicken it slightly.
19. 19. Gently fold the papaya cubes into the sauce.
20. 20. Adjust the seasoning of the sauce with chili sauce, oyster sauce, and soy sauce to taste.
21. 21. Serve the dish hot together with rice.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 11 g · Carbs: 28 g