John Myers
Sweet and Sour Chicken with Rice
The perfect sweet and sour chicken with rice recipe with a picture and simple step-by-step instructions.
- 250 g Rice
- 400 g Chicken breast fillet
- 1 pole Leek
- 250 g Carrots
- 0,25 Celery bulb
- 1 Red pepper
- 1 Yellow pepper
- 100 g Fresh bamboo shoots
- 100 g Bean sprouts fresh
- 1 Pineapple
- 150 ml Vegetable broth
- 1 tbsp Tomato paste
- 1 tbsp Honey
- 3 tbsp Light soy sauce
- 3 tbsp Dark soy sauce
- 1 Clove of garlic
- 8 tbsp Oil
- Salt
- Pepper
- Peel the pineapple and cut into eight parts. Remove the stalk and cut the pulp into small cubes. Clean, slice and quarter the leek and carrots. First cut the celery tuber, tomatoes and peppers into slices, then into small cubes. Wash everything off well.
- Wash the chicken breast fillet, dab and cut into cubes. Peel and press the garlic and stir together with the vegetable stock, tomato paste, honey and soy sauces.
- Put on rice according to package instructions and cook.
- Heat four tablespoons of oil in a wok and fry the chicken cubes in it. Season with salt and pepper, remove and set aside.
- Put another four tablespoons of oil in the wok and add the peppers, tomatoes, celery, carrots, leek and pineapple and fry briefly. Carefully fold in the sprouts and the chicken cubes. Finally stir in the sauce and bring to the boil. Season with salt and pepper and serve with the rice.
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