Sweet and sour chicken

Ingredients for 4 servings:

• 300 g chicken breast fillet(s)
• 2 tbsp soy sauce, light
• pepper
• 2 tomatoes
• 1 onion(s)
• ½ cucumber(s)
• 1 bell pepper(s), color of your choice
• 1 class can/n pineapple, approx. 300 g
• 1 garlic clove(s), more to taste
• 1 tbsp cornstarch, or flour
• 3 tbsp tomato paste
• 3 tbsp fish sauce
• 3 tbsp white wine, rice vinegar or apple cider vinegar
• 4 tbsp sugar
• 1 tbsp oil

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

also works with turkey or pork

You can use up to 500g of meat. Then increase the amount of soy sauce. Wash the meat (pork or turkey would also work, I could imagine fish fillet, but I haven’t tried that yet), pat dry, and dice it. In a bowl, season with soy sauce and pepper to taste and marinate for at least 20 minutes, or longer if you want to prepare it in advance. Peel the onion and dice it, peel the garlic (if you’re in a hurry: use about 2 pinches of garlic powder), wash the tomatoes and cut them into pieces, removing the stems. Wash the bell peppers and remove the seeds and white ribs, also cutting them into pieces. Peel the cucumber and cut them into pieces, scraping out the seeds first if necessary. Drain the pineapple, reserving the juice; you’ll need it later. Heat a little oil in a frying pan or wok and sauté the onion, then add the meat with the marinade and sear it well on all sides. Press in the garlic. Add the cucumber, bell pepper, and pineapple pieces and cook for about 3 minutes, stirring occasionally. Add the tomato paste and fish sauce, stir well, then add the pineapple juice and tomato pieces and bring back to a boil. Season to taste with vinegar and sugar. Finally, mix the cornstarch with a little water and add while stirring. Bring back to a boil until the sauce thickens slightly. Serve with rice.