Chicken breast in sweet and sour sauce
Description
The dish is prepared without unnecessary complications. Sweet and sour at the same time—how is that possible, you might ask? And I'll answer: try making this dish and you'll understand :) The interesting combination of a sweet-and-sour sauce with tender chicken meat is something only the East could have come up with. And it's delicious! Plus, it's simple and fairly quick to prepare. From this recipe, you'll learn how. The finished dish can be served right away.
Instructions
- 1
Step 1
For this dish, you can use either chicken breast or thigh fillet. Cut the fillet into small pieces, place in a bowl, and add soy sauce. Mix well and let it marinate for about half an hour.
- 2
Step 2
Our meat has marinated, add starch to it, but not all of it—about 3 tablespoons—and mix well so that all the pieces are coated with starch.
- 3
Step 3
Heat a pan well with 2-3 tablespoons of vegetable oil and add the pieces of fillet. If your pan is small, fry the fillet in several batches. We need the meat pieces to brown and develop a golden crust, not to steam. Remove the cooked fillet from the pan.
- 4
Step 4
Sear the fillet, then add a little oil to the pan and add the pepper cut into pieces. The pieces should be roughly the same size as the chicken fillet pieces. Sauté the pepper over high heat for a few minutes, stirring occasionally.
- 5
Step 5
Cut the pineapple pieces into similar-sized pieces and add them to the sautéed peppers. Mix and sauté for another couple of minutes.
- 6
Step 6
Add your favorite tomato sauce or ketchup and a little syrup from canned pineapples. Stir and bring to a boil. Taste it. If the sauce is too sweet, add a bit of vinegar or lemon juice. If it's too sour, add sugar or honey. Remember, the sauce should be sweet and sour? :)
- 7
Step 7
Now add the previously fried fillet to the pan. Mix the contents of the pan, cover with a lid, reduce the heat, and simmer over low heat. The cooking time depends on how well-done the fillet was when fried. If you cut it into large pieces and it hasn't cooked through, simmer for about 15 minutes. If the fillet is almost ready, simmer for about 5 minutes. When the fillet is done but the sauce is too thin, add a spoonful of starch, stir well, bring the dish to a boil, then immediately remove from heat.