Sweet and sour chicken with plenty of sauce

Ingredients for 4 servings:

• 500 g chicken inner fillet(s)
• 2 eggs
• 40 g cornstarch
• salt and pepper
• Oil or butter for frying
• 3 bell peppers
• 10 g ginger root
• 3 garlic cloves
• 4 spring onions
• 340 g pineapple pieces (drained weight)
• 180 g orange juice
• 180 g ketchup, reduced sugar
• 70 g apple cider vinegar
• 120 g honey
• 50 g soy sauce, dark
• 15 g cornstarch
• 1 dash of sesame oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the chicken fillets into bite-sized pieces. Whisk together the eggs, cornstarch, salt, and pepper. Mix this mixture well with the chicken fillets. Brown the chicken in oil or butter, then set aside. Dice the bell peppers. Crush the garlic. Chop the ginger. Slice the spring onions. Sauté the bell peppers, garlic, ginger, and spring onions until well browned. Mix the orange juice, ketchup, apple cider vinegar, honey, soy sauce, cornstarch, and sesame oil to make a sauce. Deglaze the sautéed vegetables with the sauce and bring to a boil briefly until it thickens. Then add the pineapple and chicken. Simmer everything for a few minutes. Serve with rice.