Thai sweet and sour chicken

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 1 tbsp soy sauce, light
• 100 g rice noodles, Thai
• 2 tbsp rapeseed oil
• 50 g onion(s), cut into strips
• 50 g red bell pepper(s), cut into strips
• 1 clove(s) garlic, squeezed
• 50 g cucumber(s), cut into strips
• 200 g pineapple pieces (can)
• 2 tbsp ketchup
• 2 tbsp fish sauce
• 2 tbsp white wine vinegar
• 2 tbsp sugar
• 1 medium-sized tomato(s), diced
• 1 tsp cornstarch
• 1 ½ tbsp water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple and flavorful

Cut the chicken breast into strips and marinate in the soy sauce for about 1 hour. Cook the rice noodles according to the package instructions, pour them into a sieve, and rinse them with cold water. Heat the rapeseed oil in a wok and fry the chicken strips until crisp. Then remove from the pan. Add the onions and bell peppers and sauté them in the fat. Then add the garlic, cucumber, and pineapple. Mix in the ketchup, fish sauce, white wine vinegar, sugar, and diced tomatoes. Bring to a boil and thicken slightly with the cornstarch. Add the rice noodles, mix everything together, and bring to a boil.