Chicken Sweet & Sour

Published on 5 March, 2008 by Anja

Kip ZoetZuur
Ingredients: rice, 2 chicken breast, 2 eggs, cornflour, 1 onion, 1 garlic clove, 1 carrot, 1 red pepper, 1 green pepper, 1 tin pineapple , sugar, tomato ketchup, soy sauce, balsamic vinegar, vinegar, coriander,

Boil the rice according to the designation on the packaging.

Cut 2 chicken breast into cubes and season with salt and pepper. Put the diced chicken breasts into a mixture of 2 beaten eggs and cornflour. Cook the diced chicken breast golden brown in hot oil. If the chicken breast is golden brown scoop it from the pan and keep apart. Bake in the hot oil 1 chopped onion, 1 finely chopped garlic clove, 1 grated carrot, 1 red, 1 green and 1 yellow bell pepper and a small tin pineapple (without juice). Stir fry for about 5 minutes. Make the sauce. Mix 2 tablespoons water, 1 tablespoon of cornflour, 2 tablespoons sugar, 2 tablespoons tomato ketchup, 3 tablespoons soy sauce, 1 tablespoon balsamic vinegar and 1 tablespoon vinegar to a smooth sauce. Pour the sauce to the vegetables. Stir fry briefly. Season the vegetables to taste with salt and pepper and add chopped coriander. Put the chicken breast back in the pan. Heat a bit more.

Serve with the rice. Enjoy!

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