John Myers
Contents
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Ingredients
- 120 g Chicken breast (or pork tenderloin)
- 1 small Carrot
- 0,5 small Yellow pepper
- 2 Spring onions
- 4 small Mushrooms
- 2 Discs Pineapple
- 1 toe Garlic
- 1 disc Ginger
- 0,5 Red chilli pepper
- 1 tbsp Balsamic vinegar
- 3 tbsp Soy sauce
- 0,5 tsp Food starch
- 1 tsp Honey
- Tabasco
- 2 tbsp Tomato ketchup
- Salt pepper
- Oil
Instructions
First, the ingredients are prepared:
- I cut the chicken breast (or the pork tenderloin) across the grain into 0.5 cm thick slices. I clean the vegetables and then cut the carrots into sticks, the peppers into strips, the spring onions into pieces, the mushrooms into quarters and the pineapple slices into pieces too. Garlic and ginger are chopped and the chilli pepper cut into fine slices - if you don't like it that spicy, you first remove the seeds from the chilli. For the sauce, I first stir the vinegar and soy sauce, then stir in the cornstarch until it has completely dissolved. Finally, I stir in the honey and tomato ketchup and season with a few squirts of Tabasco.
Then everything goes into the wok:
- I first heat some oil and use it to fry the meat all around. It should be lightly tanned from the outside ...
- Then I gradually add the vegetables. I start with the carrot that cooks the longest, then the pepper strips ...
- Then I stir in the pineapple pieces, then add the spring onions, garlic, ginger and chilli ...
- I don't stir in the mushrooms until the very end. Then I reduce the heat a little, pour on the sauce and let it boil down a little until it thickens. I season everything with salt and pepper.
- I serve the sweet and sour chicken breast or pork fillet with rice and decorate with a few wafer-thin slices of spring onion.
Nutrition
Serving: 100gCalories: 151kcalCarbohydrates: 31.4gProtein: 2.5gFat: 1.1g
