Asian chicken in sweet and sour sauce

Ingredients for 4 servings:

• 2 tbsp oil
• 600 g chicken breast, diced
• 1 medium-sized onion(s), finely chopped
• 1 bell pepper(s), red, diced
• 1 handful of pineapple pieces, approx. 200g, drained
• 1 tsp ginger, grated
• 1 garlic clove(s), squeezed
• 2 tbsp soy sauce
• 3 drops of fresh lemon juice
• 1 pinch(s) paprika powder, hot
• 400 g apricot jam
• 200 ml chicken broth, well seasoned
• 1 tbsp, heaped cornstarch for binding
• 3 spring onions, cut into fine rings

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 25 minutes

tastes like Chinese food

Briefly sear the chicken cubes in a pan on all sides. A few minutes later, add the diced onion and let it become slightly translucent. Empty the contents of the pan, along with any juices, into the ceramic pot. Layer the peppers and pineapple and sprinkle the spices evenly over the mixture. Spoon the apricot jam over the dish, then pour the chicken stock over everything. Cook for approximately one to two hours on HIGH and two hours on LOW. Thirty minutes before the end of the cooking time, stir the cornstarch with a little liquid from the pot until smooth and thicken the dish. Season to taste with chicken stock powder, jam, and soy sauce. Sprinkle with chopped spring onions and serve with rice.