Pineapple chicken sweet and sour

Ingredients for 4 servings:

• 600 g chicken breast
• 5 tbsp soy sauce
• 1 onion(s)
• 1 bell pepper
• 2 thick carrots
• ½ bunch of spring onions
• 1 small can of pineapple
• 1 piece(s) ginger, to taste
• 1 clove(s) garlic
• 1 tsp cornstarch
• Curry, green
• Paprika powder
• turmeric

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes

Cut the chicken breast into not-too-thick strips and marinate in the soy sauce, preferably overnight. Dice the onion, slice the bell pepper, finely chop the carrots, and slice the spring onions into rings. Drain the pineapple and reserve the juice. Finely chop the ginger and garlic. Heat the oil and sauté the onions until translucent. Add the carrot sticks and bell pepper strips and sauté for a few minutes. Then add the spring onions, ginger, and garlic and sauté briefly. Set the vegetables aside in a bowl. Now fry the chicken breast strips in the pan. Once cooked through, add the pineapple pieces and about 1 teaspoon of green curry, fry briefly, and then add the vegetables back in. Mix about 100 ml of reserved pineapple juice with the cornstarch and add to the dish. Bring to a boil briefly and season to taste. If necessary, add water or vegetable stock to the liquid. Paprika and turmeric give the dish a beautiful color.