Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 6 tablespoon oil
- 500 g chicken breasts
- 2 tablespoon flour (alternatively corn flour)
- 1 onion (s)
- 1 green pepper (s)
- 6 tablespoon tomato ketchup
- 300 g pineapple pieces (small can)
- 100 ml chicken broth
- 1 teaspoon soy sauce, sweet
- 1 teaspoon sugar
- 1 dash vinegar
Print Recipe
Pin Recipe Instructions
- Cut the chicken into small strips and turn in the flour. Dice the onion and bell pepper. Drain the pineapple.
- Heat the oil in a wok or pan. Put the chicken in the wok and fry for about five minutes. Remove the chicken from the wok with a ladle.
- Put the onions and peppers in the wok and cook for two minutes. Add the ketchup, pineapple, chicken broth, soy sauce, sugar and vinegar and stir-fry. Add the meat and cook for another two minutes.
- Rice goes well with this, of course.
- Very well suited for beginners in Thai cuisine, as this recipe is very simple and works with high certainty.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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