Sweet and sour chicken stir-fry with pineapple and peppers
Strips of chicken stir-fried with peppers, onion, carrot, sugar snap peas and pineapple and tossed in a glossy sweet and sour sauce of ketchup, vinegar, soy and a little sugar. Served with brown rice. At a Chinese restaurant the chicken is battered and deep-fried; here it is stir-fried, and a ready-made sweet and sour sauce works too.
- 30 minTime
- 23 minHands-on
- 4Portions
- ≈ 38 krper portion
- 520kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- 2 tbspSoy sauce
- 1 tbspCornflour
- 2Bell peppers, red and green
- 1Yellow onion
- 1Carrot
- 250 gPineapple, fresh or tinned in juice
- 150 gSugar snap peas
- 2 clovesGarlic
- 1 tbspGinger, finely chopped
- 3 tbspKetchup
- 2 tbspVinegar, rice or white wine vinegar
- 1 tbspSugar
- ≈ 1 dlWater
- 1 tbspRapeseed oil
On the side
- 3 dlBrown rice
Method
- Rinse the rice and cook it according to the packet instructions, about 25 minutes.
- Cut the chicken into strips and toss with half the soy sauce and half the cornflour.
- Cut the peppers, onion and pineapple into chunks and the carrot into thin slices. Chop the garlic and ginger.
- Stir together the ketchup, vinegar, sugar, water and the rest of the soy and cornflour to make a sauce.
- Heat half the oil in a wok or large frying pan and stir-fry the chicken over a high heat for 3–4 minutes, until cooked through. Set aside.
- Stir-fry the onion, carrot, peppers, sugar snap peas, garlic and ginger in the rest of the oil for 3 minutes. Add the pineapple and chicken, pour in the sauce and bring to the boil, stirring, until it thickens and turns glossy.
- Serve the sweet and sour chicken with the rice.
The cost is estimated from Swedish grocery prices.
