Summary

Ingredients

• 600 g chicken breast
• 2 teaspoons salt
• 0.5 teaspoon ½ black pepper
• 0.5 teaspoon ½ baking powder
• 1 tablespoon soy sauce, light
• 1 egg (s)
• Cornstarch for the breading
• 3 bell pepper (s)
• 2 onions)
• 3 carrot (s)
• 1 medium zucchini
• 1 jar mung bean seedlings
• 1 large can (s) pineapple pieces, 560 g each, drained weight 340 g
• 1 piece (s) ginger
• 1 Thai chilli pepper (s)
• 6 tablespoon apple cider vinegar
• 1 tablespoon soy sauce, light
• 3 tablespoon sugar
• 1 teaspoon salt
• 3 teaspoons cornstarch
• 1 tablespoon tomato paste
• 2 tablespoon tomato ketchup
• Sunflower oil
• 3 cups jasmine rice

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Instructions

1. Cut the chicken breast into cubes, marinate with 2 teaspoons of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of baking powder and 1 teaspoon of light soy sauce.
2. Cut the peppers into medium-sized pieces. First halve the onions lengthways, then cut in half crossways and, depending on the size, cut again lengthways into 3 - 4 pieces. Then cut the pieces into individual onion layers. Halve the carrots lengthways and then cut diagonally into approx. 3 mm thick slices. Quarter the zucchini lengthways and cut into approx. 5 mm thick slices. Drain the mung bean seedlings well on a sieve.
3. Prepare the sweet and sour sauce in a bowl: Mix 3 teaspoons of sugar, 1 teaspoon of salt, 3 teaspoons of cornstarch and stir with 6 tablespoons of apple cider vinegar until the lumps of starch have dissolved. Then add 1 tablespoon of tomato paste, 2 tablespoons of tomato ketchup, 1 tablespoon of light soy sauce and the pineapple juice from the can and stir everything together. Finely dice the ginger and Thai chilli and add to the sauce.
4. Wash the jasmine rice thoroughly twice and then preferably boil it in a rice cooker with five cups of water.
5. Whisk the egg and mix with the marinated chicken breast cubes. Put cornstarch in a bowl and turn the chicken breast cubes one by one until the starch completely encases them.
6. Heat sunflower oil in a wok and fry the chicken breast cubes in it over high heat until crispy brown. Remove the finished chicken breast cubes from the oil with a slotted spoon, drain well and place on a plate with kitchen paper. Put the baked chicken breast cubes in the oven at 80 degrees.
7. Heat some sunflower oil in the cleaned wok and fry the peppers, onions and carrots briefly, then add some water and steam with the lid closed. After about four minutes, add the zucchini and mung bean sprouts and cook for another three minutes with the lid closed. Finally, add the sweet and sour sauce and the pineapple pieces to the wok and bring everything to a boil. Depending on the desired consistency of the sauce, add a little more water or cornstarch dissolved in water to thicken the sauce.
8. Arrange the crispy chicken breast cubes with jasmine rice and the sweet and sour vegetables on plates.