sweet-and-sour chicken

Name: sweet-and-sour chicken
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 7-10 Tbsp This is a recipe from the "Invitation to Fondue & Raclette".; 500 g Chicken filet; 1 can(s) (446 ml) Pineapple; 2 Federation Spring onions; 1 red and yellow peppers; 4 TSP Sesame, 4 tablespoons of oil; 7-10 Tbsp salt, pepper, 3-4 tablespoons ketchup; 100 ml Vegetable broth; 2-4 Tsp fl. honey, mixed ginger

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

7-10 Tbsp This is a recipe from the "Invitation to Fondue & Raclette".
500 g Chicken filet
1 can(s) (446 ml) Pineapple
2 Federation Spring onions
1 red and yellow peppers
4 TSP Sesame, 4 tablespoons of oil
7-10 Tbsp salt, pepper, 3-4 tablespoons ketchup
100 ml Vegetable broth
2-4 Tsp fl. honey, mixed ginger

Directions

1
Wash the meat, pat dry and cut into strips. Drain pineapple and bamboo separately, collecting the pineapple juice. Clean and wash spring onions and peppers. Cut pineapple and spring onions into pieces, bamboo into thin slices. Roast sesame without fat
2
Heat 1 tablespoon of oil in a table wok. Fry 1/4 of the meat thoroughly. Season with salt and pepper and remove. Then fry 1/4 each of the bamboo, pineapple, paprika and spring onions in the hot frying fat. Add the meat again.
3
Then add pineapple juice, ketchup, broth and honey in appropriate portions and braise for 4-5 minutes. Season with salt, pepper and ginger. Finally sprinkle 1 teaspoon of sesame seeds over it. Prepare the remaining 3 portions in the same way. Rice tastes good with it