Sweet and Sour Chicken with Vegetables

Ingredients

• 500 g chicken breast fillet
• 0.5 Pineapple
• 0.5 small papaya
• 1 tbsp lime juice
• 2 bell peppers (red and yellow)
• 100 g Sugar snap peas
• 100 g baby corn (canned)
• 2 tbsp peanut oil
• 1 tsp fresh grated ginger
• 100 ml meat broth
• 2 tbsp rice vinegar
• 1 tsp brown sugar
• soy sauce
• oyster sauce
• 1 tsp Cornstarch
• chili sauce (sweet and sour)

Instructions

1. 1.

   Rinse the meat, pat dry, and cut into cubes. Peel the pineapple, remove the core, and cube it. Peel the papaya, discard seeds, and cube similarly. Drizzle with lime juice. Wash and trim the bell peppers, then slice into strips. Rinse and trim the sugar snap peas.

2. 2.

   Brown the poultry in hot oil. Add the sugar snap peas, corn, bell pepper, pineapple, and ginger; stir-fry 2-3 minutes, then deglaze with a splash of broth. Add vinegar, sugar, soy sauce, and oyster sauce, and simmer for 4-5 minutes. If needed, add more broth. The vegetables should be cooked but still firm. Mix cornstarch with 1–2 tbsp water to thicken the sauce slightly. Fold in the papaya. Season with chili sauce, oyster sauce, and soy sauce. Serve over rice.