Sweet and Sour Chicken with Pineapple
Crisp-coated chicken pieces tossed with bell pepper, carrot and pineapple in a glossy ketchup, brown sugar and cider vinegar sauce. Served over basmati rice.
Follow the steps below to cook the desired recipe
1. Rinse the rice, put it in a pot with the rice water, bring to a boil, then cover and cook on the lowest heat for 10 minutes. Leave covered for 10 minutes.
2. Cut the chicken into 3 cm pieces and toss with 1 tablespoon of the dark soy sauce and 3 tablespoons of the starch.
3. For the sauce, stir the ketchup, tomato paste, brown sugar, cider vinegar, the remaining soy sauce, the remaining starch and the sauce water together until smooth.
4. Heat the sunflower oil in a large pan over medium-high heat and fry the chicken in 2 batches for 5 to 6 minutes until golden and cooked through. Remove and drain on paper towels.
5. Wipe out the pan, heat the peanut oil and stir-fry the onion, bell pepper and carrots for 3 to 4 minutes until just tender but still crisp.
6. Add the pineapple and stir-fry for 1 minute.
7. Stir the sauce again, pour it into the pan and simmer for 2 minutes until thick and glossy.
8. Return the chicken to the pan, toss for 1 minute to coat and serve over the rice.
500 g boneless chicken breast
4 tbsp starch (cornstarch)
3 tbsp dark soy sauce
4 tbsp ketchup
1 tbsp tomato paste
3 tbsp dark brown sugar
4 tbsp apple cider vinegar
120 ml water for the sauce
1 bell pepper (capsicum)
150 g shredded carrots
200 g pineapple, cubed
1 fresh onion, sliced
4 tbsp sunflower oil
1 tbsp peanut oil
280 g basmati rice
500 ml water for the rice
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