Chicken with Pineapple and Sweet and Sour Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken breast fillet (s)
- 0.5 ½ pineapple, fresh
- 5 spring onion (s)
- 1 red pepper (s)
- 1 tablespoon oil
- 1 teaspoon cornstarch
- 20 g iner, fresh (alternatively iner powder, but then not )
- 120 ml water
- 40 ml orange juice
- 2 tablespoon vinegar (white wine vinegar)
- 2 tablespoon tomato ketchup
- 2 teaspoons honey
- 2 teaspoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon oil
Print Recipe
Pin Recipe Instructions
- Cut the chicken into long, finger-thick strips, add a little salt and mix with the cornstarch. Peel the pineapple, clean and core the spring onions and peppers and cut everything into pieces. Heat the oil in a pan and stir-fry the meat until golden brown. Take out and put in the oven at 50 °. Add the peppers and pineapple to the pan and stir-fry for 2-3 minutes. Add spring onions and fry for another 1-2 minutes. Then mix in the meat.
- For the sauce: peel and finely chop the ginger. Mix the remaining ingredients in a small saucepan. Add the ginger and bring to the boil over a medium heat, stirring constantly, until the sauce becomes thick and translucent.
- Now add the chicken and stir. This goes well with rice or ribbon noodles.
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