Sweet and sour chicken with colorful vegetables

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 2 tbsp soy sauce
• 200 g celery
• 200 g carrot(s)
• 1 bunch of spring onions
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 tbsp oil (sunflower oil)
• 1 can pineapple (285 g)
• 2 cubes of vegetable stock
• 100 ml tomato ketchup
• Ginger powder
• 2 tbsp sauce thickener
• 2 tbsp balsamic vinegar
• some water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the chicken breast fillet into cubes, toss in soy sauce, and marinate for half an hour. Slice or strip the vegetables. Heat the oil in a wok or large frying pan and fry the meat cubes, stirring occasionally. Remove from the pan and keep warm. Sauté the vegetables in the frying fat, stirring occasionally. Add the pineapple juice and tomato ketchup. Bring to a boil, adding a little water if needed, thicken with a sauce thickener, season with ginger powder and vinegar, and season to taste. Stir in the meat and cook for about 5 minutes, until the vegetables are still firm to the bite. Serve with basmati rice.