Sweet and sour chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 onion(s), finely chopped
• 2 bell peppers, yellow
• 2 bell peppers, red
• 1 gr. can/n pineapple pieces, no added sugar
• 1 pack of tomatoes, pureed
• 2 tbsp vinegar
• 2 tbsp sugar
• Salt
• Paprika powder
• possibly sauce thickener or cornstarch if required

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

suitable for WWII, super light

Cut the chicken breast fillet into approximately 2 cm x 2 cm pieces and season with salt and paprika powder. Fry in a dry pan (preferably a wok). After about 2 minutes, add the finely chopped onions. Clean the bell peppers and also cut them into 2 cm x 2 cm cubes. Drain the pineapple, reserving the juice. Add the diced bell peppers and pineapple chunks to the meat. Fry everything for about 2 minutes more, then deglaze with about half of the pineapple juice. Add the passata and bring everything to a boil. Season with sugar, vinegar, and salt and simmer a little longer. If necessary, thicken a little with a sauce thickener or cornstarch. Classic rice – but also potatoes or spiral noodles – goes well with this dish. With potatoes, it tastes best if you chop the cooked potatoes into small pieces and add them to the pan.