Super Light Chicken Sweet – Sour
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 1 onion (s), finely chopped
- 2 bell peppers, yellow
- 2 red pepper (s)
- 1 large can pineapple, cut into pieces, with no added sugar
- 1 packet tomato (s), happened
- 2 tablespoon vinegar
- 2 tablespoon sugar
- salt
- Paprika powder
- possibly sauce thickener or cornstarch if required
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into pieces approx. 2 cm x 2 cm and season with salt and paprika powder. Fry fat-free in a pan (preferably a wok). After approx. 2 minutes add the finely chopped onions.
- Clean the peppers and cut them into 2 cm x 2 cm cubes. Drain the pineapple while collecting the juice. Add the diced pepper and pineapple pieces to the meat. Fry everything for another 2 minutes and then deglaze with about half of the pineapple juice. Add the tomatoes and let it boil once. Season to taste with sugar, vinegar and salt and let simmer a little more. If necessary, thicken a little with a sauce thickener or cornstarch.
- The classic rice - but also potatoes or spiral noodles - go great with it. With potatoes, it tastes best when you chop the cooked potatoes and add them to the pan.
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