Chicken sweet-sour on vegetable bed

Name: Chicken sweet-sour on vegetable bed
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar (approx. 250 g) Spring onions; 3 red peppers; 1 jar(s) (446 ml; draw-off weight 260 g) Pineapple; 1 package (250 g) Mungo bean sprouts; 1/2 (125 ml) Bottle of asian sauce sweet-sour asian style; 7-10 Tbsp fresh herbs; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar (approx. 250 g) Spring onions
3 red peppers
1 jar(s) (446 ml; draw-off weight 260 g) Pineapple
1 package (250 g) Mungo bean sprouts
1/2 (125 ml) Bottle of asian sauce sweet-sour asian style
7-10 Tbsp fresh herbs
7-10 Tbsp Grease

Directions

1
Wash the chicken and pat dry. Rub the inside and outside with salt and pepper. Roast on a greased baking tray in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 50-60 minutes.
2
In the meantime, clean and wash the spring onions and peppers and cut them into small pieces. Drain the pineapple and collect the juice. Cut the pineapple into small pieces. Put the vegetables on the tray 20 minutes before the end of the cooking time.
3
Season with salt and pepper. Wash the sprouts and let them drip off. Add sprouts and pineapple during the last 10 minutes. Spread the chicken with 3 tablespoons of Asian sauce. Mix the rest of the sauce with the vegetables.
4
Serve everything garnished with fresh herbs. Rice tastes good with it.