Sweet and sour chicken with peppers

Ingredients for 2 servings:

• 250 g chicken breast
• 1 garlic clove(s)
• 1 piece(s) ginger root
• 2 onions
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 1 carrot(s)
• 1 cup white wine
• 1 chili pepper(s)
• 3 tbsp sugar
• 3 tbsp vinegar
• 2 tbsp cornstarch
• Salt
• Soy sauce
• Spice mix, Chinese
• oil

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Peel the garlic, ginger, and one of the onions, and puree everything in a blender. Cut the chicken breast into fork-sized pieces and place it in a freezer bag with the spice puree. Add the Chinese spice mix and soy sauce, mix well, and marinate the meat for about 20 minutes. In the meantime, cut the second onion, the bell peppers, and the carrot into medium-sized cubes or strips (you can also chop up any other vegetables you have in the fridge). Briefly fry the meat in hot oil in a wok or large pan, remove from the pan, and keep warm. In the same pan, fry the vegetables until hot, deglaze with the white wine, and simmer for a few minutes. Blend the chili pepper, sugar, salt, vinegar, and cornstarch into a sauce in a blender and pour it over the vegetables. It’s best to taste it beforehand to see how spicy it is. The cornstarch thickens the sauce; if necessary, thin it with white wine. Add the meat back in and season with salt or soy sauce. Serve with rice or Chinese noodles. Tastes good even without meat.