- Chicken fillet 500 g
- Bulgarian red pepper 1 pc.
- Carrots 2 pcs.
- Onion 1 pc.
- Pineapple 1/4 fresh (can be replaced with canned)
- Ginger 2 cm
- 2 cloves of garlic
- Rice vinegar 6 tbsp (can be replaced with lemon juice)
- Ketchup 3 tbsp
- Sugar 2 tbsp
- Vegetable oil 4 tbsp
- Potato starch 1 tsp
- Salt to taste
- Pepper to taste
- Main ingredients: Pepper, Chicken, Pineapple
- Portion 3-4
- World CuisineAsian, Oriental
frying pan, knife, grater, board, spatula
Step 1: prepare the ingredients.
Cut the pepper and peeled pineapple into medium-sized cubes (about 1 cm). Cut the carrots into cubes. Cut the onion with feathers.
Peel the ginger and cut into thin slices first, and then into small cubes. Finely chop the garlic.
Mix rice vinegar with sugar and ketchup.
Dice the chicken fillet (2 cm thick). Sprinkle with starch, salt and pepper. Mix well.
Step 2: fry the chicken.
Heat in a pan (it will be ideal to use wok) and fry the chicken for 3-4 minutesuntil she changes color. Add ginger and garlic, mix and fry a little more.
Step 3: add vegetables and pineapple.
Add carrots, peppers and onions to the chicken.
Stir and fry 2 minutes.
Add the pineapple slices and fry another 2 minutes.
Step 4: add the sauce.
Reduce the heat and pour the mixture of ketchup, vinegar and sugar into the pan. Mix well. Bring to a boil and cook over medium heat until the sauce thickens. That is approximately 2-3 minutes.
Step 5: serve the sweet and sour chicken.
Sweet and sour chicken should be served with rice. This is a hearty and very tasty dish, so feel free to cook it for lunch and dinner.
Enjoy your meal!