sweet-and-sour chicken

Name: sweet-and-sour chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Chicken filet; 1 Protein; 3-4 Tbsp Cornstarch; 100 g frozen peas; 500 g Carrots; 1 can(s) (236 ml) Pineapple; 1 collar Spring onions; 200 g Bean sprouts; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml sweet-sour Asian sauce; 1/4 l Poultry stock; 3-4 Tbsp Soy sauce; 1-2 TEASPOONS Sambal Oelek; 7-10 Tbsp fresh pineapple and mint

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Chicken filet
1 Protein
3-4 Tbsp Cornstarch
100 g frozen peas
500 g Carrots
1 can(s) (236 ml) Pineapple
1 collar Spring onions
200 g Bean sprouts
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml sweet-sour Asian sauce
1/4 l Poultry stock
3-4 Tbsp Soy sauce
1-2 TEASPOONS Sambal Oelek
7-10 Tbsp fresh pineapple and mint

Directions

1
Wash the chicken filet, dab dry and cut into small pieces. First turn in slightly whipped egg white, then in cornflour. Defrost the peas. Peel, wash and cut carrots into strips. Drain pineapple, collect the juice.
2
Cut pineapple into pieces. Clean and wash spring onions, also cut into bite-sized pieces. Wash the sprouts and let them drain. Heat the oil in a large pan or wok. First fry the chicken pieces in the oil until golden brown, turning them over. Season with salt and pepper and put aside. Sauté the carrots, pineapple and spring onions in the frying fat. Deglaze with pineapple juice, Asian sauce and stock. Let it boil down for 3 minutes at high heat. Season with salt, soy sauce and Sambal Oelek.
3
Sauté the carrots, pineapple and spring onions in the frying fat. Deglaze with pineapple juice, Asian sauce and stock. Let it boil down for 3 minutes at high heat. Season with salt, soy sauce and Sambal Oelek. Heat up sprouts, peas and chicken pieces in it. Season again and serve garnished with fresh pineapple and mint to taste. Rice tastes good with it