Sweet and sour chicken

Ingredients for 3 servings:

• 600 g chicken breast fillet(s)
• ½ jar vegetables (Chinese vegetables)
• 250 g mushrooms, brown
• 2 carrots
• 1 bell pepper(s), red
• ½ vegetable onion(s)
• 1 tbsp oil
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 16 tbsp soy sauce
• 4 tbsp honey
• 4 tbsp table vinegar
• 4 tbsp ketchup, curry ketchup works well here
• some vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

How my wife loves it

Rub the chicken breast fillet with a little sesame oil, season with salt and pepper, and then fry briefly. Then place the fillet in the oven preheated to 200°C for 15 minutes. Clean and quarter the mushrooms. Peel the carrots, wash the bell pepper, and cut both into sticks. Finely dice the onion. Mix together the cornstarch, soy sauce, honey, vinegar, ketchup, and broth to make a sauce. Heat the cooking oil and sesame oil in a pan and fry the mushrooms. Add the bell peppers and carrots and sauté for about 5 minutes, then add the onion. Add the sauce mix and the Chinese vegetables to the pan and bring to a boil briefly. Remove the chicken fillet from the oven, chop it up, add it to the vegetables, and toss well. Serve the sweet and sour chicken with a portion of rice.