Sweet and Sour Chicken with Pineapple
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 red pepper (s)
- 1 half pineapple
- 1 jar bamboo shoot (s)
- 2 onions)
- 3 tablespoon tomato paste
- 9 tablespoon soy sauce
- 3 tablespoon honey
- 6 tablespoon balsamic vinegar, white
- 100 ml pineapple juice or orange juice
- 1 ½ cup basmati or fragrant rice
- 3 cup water
- salt
- 500 g chicken breast fillet (s)
- 2 teaspoons cornstarch
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Mix the cornstarch with the pineapple juice. Add vinegar, honey, soy sauce and tomato paste, stir everything together and set aside.
- Put the rice and the water in a saucepan, add a little salt if you like and bring everything to a boil. Cook for about 3 minutes at the highest level, then set aside and let the rice soak.
- Cut the chicken breast into thin strips. Halve the onions and cut into half rings. Cut the peppers into strips. Drain the bamboo shoots in a colander. Cut half the pineapple into pieces.
- Heat the oil in a wok and fry the onions in it. Add the meat, fry it and salt everything. Add paprika and bamboo shoots and fry for about 2 minutes.
- Then add the prepared sauce and let everything simmer on low heat for about 7 minutes. Add the pineapple pieces 1 minute before the end.
- Serve with the rice and enjoy.
- The other half of the pineapple can be cut into pieces, fried in a little butter with honey and served with vanilla ice cream for dessert.
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