Chicken with Rice in Sweet and Sour Sauce

1. 1

   Cut the chicken fillet into cubes and place in a bowl.

   5 min

2. 2

   Add 1 tablespoon of soy sauce, 1 teaspoon of salt, half a teaspoon of pepper to the chicken fillet and mix well. Refrigerate for 30 minutes.

   30 min

3. 3

   Cook the rice in salted water.

   20 min

4. 4

   Cut the bell peppers and onion into large pieces.

   5 min

5. 5

   Cut the pineapple into small pieces. Save the pineapple juice for the sauce.

   3 min

6. 6

   In a bowl, mix tomato paste, pineapple juice, vinegar, remaining soy sauce, honey, chopped garlic, remaining salt and pepper.

   2 min

7. 7

   Heat oil in a pan and fry the chicken fillet until golden brown.

   8 min

8. 8

   Add the bell peppers and onion and simmer for 5 minutes, until the vegetables are softened.

   5 min

9. 9

   Add the pineapple and the prepared sauce. Simmer for 2-3 minutes, until the sauce thickens.

   3 min

10. 10

    Serve hot with rice.

1 serving ≈ 401 g

Nutrition values are estimates. - means data is unavailable.