Sweet and sour chicken

Ingredients for 4 servings:

• 1 ½ tbsp rice vinegar or balsamic vinegar bianco
• 2 ½ tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 2 tsp soy sauce, light
• 5 tbsp, levelled sugar
• 400 g chicken breast fillet(s)
• 4 tbsp oil
• 4 spring onions
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 150 g pineapple, fresh or from the can
• ¼ liter of water, cold
• 2 tsp, leveled cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Mix the rice vinegar, ketchup, Worcestershire sauce, soy sauce and sugar in a small bowl. Set aside. Trim and wash the spring onions and cut into strips about 2 cm long. Trim and wash the bell peppers and cut into bite-sized pieces. Drain the pineapple in a sieve if necessary and cut into pieces. Wash the chicken breast fillet, pat dry and cut into thin strips. Heat 3 tablespoons of oil in a wide pan or wok, brown the meat all over, remove from the pan and keep warm. Heat 1 tablespoon of oil and fry the spring onions, bell peppers and pineapple over medium heat. Remove the vegetables from the pan and keep warm. Add the prepared sauce to the pan and bring to a boil. Mix the starch in water until smooth and add to the sauce, bring back to a boil while stirring. If the vegetables you set aside have released a lot of juice, reduce the amount of water slightly, otherwise the sauce will be too thin. Add the meat, vegetables and pineapple and let it simmer in the sauce for a short time. A good side dish is, for example, E.g. Basmati or jasmine rice.