chicken in sweet-and-sour sauce
easy
30 mins
30 mins
Ingredients
- 500 g Chicken filet
- 3 TABLESPOONS Soy sauce
- 2 TABLESPOONS White wine vinegar
- 2 TABLESPOONS Tomato ketchup
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 collar Spring onions
- 250 g Mushrooms
- 1 can(s) (314 ml) Bamboo
- 1 can(s) (234 ml) Pineapple
- 3 TABLESPOONS Cornstarch
- 2 TABLESPOONS Oil
- 450 ml Chicken broth or
- 7-10 Tbsp Poultry stock
- 1 TEASPOON Sugar
Directions
- 1
Wash the chicken fillets, dab dry and cut into cubes. Mix soy sauce, vinegar, ketchup, salt and pepper. Marinate the chicken fillets in it for about 15 minutes. Clean, wash and chop the spring onions.
- 2
Clean, wash and halve the mushrooms. Drain the bamboo and pineapple. Cut bamboo into slices, pineapple into pieces. Remove the chicken meat from the marinade and turn it in 2 tablespoons of cornflour.
- 3
Fry in hot oil and remove. Sauté the mushrooms and spring onions in the frying fat. Add chicken broth and 300 ml water and bring to the boil. Add meat, bamboo and pineapple and heat up. Stir the remaining starch in the marinade until smooth.
- 4
thicken the sauce with it. Season with salt, pepper, sugar and a little pineapple juice to taste sweet and sour. Goes well with long grain rice.
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