Chicken sweet-sour

Name: Chicken sweet-sour
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 750 g Chicken filet; 1 can(s) (446 ml) Pineapple in slices; 1 can(s) (580 ml) Bamboo shoots in pieces; 2 Federation Spring onions; 1 red and yellow pepper; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 3-4 Tbsp Tomato ketchup; 100 ml Vegetable broth (instant); 1-2 TABLESPOONS liquid honey; 7-10 Tbsp Sweet peppers; 50 g Sesame (peeled); 7-10 Tbsp Asian chives and parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

750 g Chicken filet
1 can(s) (446 ml) Pineapple in slices
1 can(s) (580 ml) Bamboo shoots in pieces
2 Federation Spring onions
1 red and yellow pepper
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
3-4 Tbsp Tomato ketchup
100 ml Vegetable broth (instant)
1-2 TABLESPOONS liquid honey
7-10 Tbsp Sweet peppers
50 g Sesame (peeled)
7-10 Tbsp Asian chives and parsley

Directions

1
Wash the meat, dab dry with kitchen paper and cut into strips. Pour the pineapple into a sieve, collecting the juice. Cut the pineapple into pieces. Pour bamboo into a sieve, cut in half and cut into thin pieces.
2
Clean, wash and chop the spring onions. Peppers clean, wash and cut into thin strips. Heat oil in a wok. Sauté the meat thoroughly while turning. Season with salt and pepper and remove.
3
Add the bamboo, pineapple, paprika and spring onions to the hot frying fat and also fry vigorously. Measure out 100 ml pineapple juice. Deglaze with pineapple juice, ketchup, stock and honey, season with paprika and steam for 4-5 minutes.
4
Add meat and sesame seeds, heat again and season with salt and pepper. Serve on plates with chives and parsley as desired. Rice tastes good with it.