Sweet and Sour Chicken from the Wok

Ingredients

• 400 g chicken breast fillet
• 3 tbsp Soy sauce
• 1 Tbsp starch
• Paprika (one red, one yellow, one green)
• 1 pineapple
• 4 tbsp poultry broth (instant)
• 2 tbsp white wine vinegar
• 1 tbsp sugar
• 100 ml pineapple juice
• 3 tbsp oil (for frying)
• 100 g bean sprouts

Instructions

1. 1.

   Slice chicken meat crosswise into 0.5 cm thick strips, mix with 3 tbsp soy sauce and marinate for 10 minutes. Then dust with starch and rub it into the meat.

2. 2.

   Wash, trim, halve, seed, remove all white membranes from paprika and cut into 2.5-3 cm diamonds. Peel pineapple, quarter lengthwise, remove core. Cut flesh into 1 cm wide pieces.

3. 3.

   Whisk broth with vinegar, 1 tbsp sugar and pineapple juice until smooth.

4. 4.

   Heat oil in a wok. Fry meat while stirring for about 2 minutes until golden brown. Remove. Add paprika and pineapple and stir-fry for 4 minutes. Pour sauce over, bring everything to a boil once.

5. 5.

   Toss in meat and bean sprouts loosely, cook for another 2 minutes. Taste and serve.