Sweet and Sour Chicken with Pineapple

Ingredients

• 500 g chicken breast fillet
• 0.5 Pineapple
• 1 red bell pepper
• 1 onion
• 2 carrots
• 1 Garlic clove
• 350 g rice vermicelli
• 2 tbsp peanut oil
• 1 tsp fresh grated ginger
• 100 ml poultry stock
• 2 tbsp rice vinegar (30 ml)
• 1 tsp brown honey
• 2 tbsp light soy sauce (30 ml)
• 5 tbsp sweet and sour chili sauce
• 1 tsp Cornstarch
• 2 Spring Onions

Instructions

1. 1.

   Rinse the chicken, pat dry, and cut into cubes. Peel the pineapple, remove the core, and dice the fruit into 1 cm pieces. Wash, deseed, rinse, halve, and chop the bell pepper into small pieces. Peel the onion and slice thinly. Peel carrots and cut into 5 cm sticks. Peel garlic and ginger, then finely mince.

2. 2.

   Cook noodles according to package instructions in a pot of boiling water over medium heat until al dente. Drain, let drain, and spread on plates.

3. 3.

   Heat oil in a wok over medium heat and stir-fry the chicken for 5-7 minutes. Add garlic, onion, bell pepper, carrots, pineapple, and ginger; cook 2-3 more minutes. Deglaze with stock. Add vinegar, honey, soy sauce, and sweet chili sauce; simmer 4-5 minutes. Mix cornstarch with 2 tbsp water, stir in gently, and cook for another 2-3 minutes until the sauce thickens.

4. 4.

   Wash spring onions, dry, and cut into 5 mm rings. Place the sweet and sour chicken with pineapple over the noodles and garnish with scallion rings.