Chicken with vegetables in sweet and sour sauce

7 servings

75 minutes

Chicken with vegetables in sweet and sour sauce is one of the vibrant dishes of Chinese cuisine, combining rich flavors and appetizing texture. The origins of this recipe trace back to traditional Chinese cooking methods where the balance of sweet and sour plays a key role. Tender chicken legs are infused with the aroma of soy sauce, honey, and mustard, while sautéed vegetables and pineapples add juiciness and zest. The dish is rich, with a light caramelization on the chicken's surface and fresh notes from the vegetables. It can be served as a standalone hot dish or paired with rice that absorbs the sauce's flavor well. Perfect for a cozy home dinner, surprising guests with its rich flavor notes.

Energy value per serving

• Calories: 826.2
• Proteins: 53.3g
• Fats: 59.9g
• Carbohydrates: 20.3g

Ingredients

• Chicken legs: 14 pc
• Canned pineapple: 400 g
• Onion: 1 pc
• Carrot: 3 pc
• Tomatoes: 4 pc
• Sweet pepper: 2 pc
• Garlic: 2 clove
• Honey: 1 tbsp
• Soy sauce: 2 tbsp
• Grainy mustard: 1.5 tbsp
• Olive oil: 200 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel and wash the carrot, pepper, and onion. Remove the skin from the tomatoes.

   Required ingredients:

   • Carrot: 3 pieces
   • Sweet pepper: 2 pieces
   • Onion: 1 piece
   • Tomatoes: 4 pieces

2. Wash the chicken legs, dry them, season with salt, and fry on all sides until golden brown in olive oil.

   Required ingredients:

   • Chicken legs: 14 pieces
   • Olive oil: 200 ml
   • Salt:  to taste

3. Cut the carrot into sticks, the pepper and onion into half rings, and the pineapple into cubes. Cut the tomatoes into large wedges.

   Required ingredients:

   • Carrot: 3 pieces
   • Sweet pepper: 2 pieces
   • Onion: 1 piece
   • Canned pineapple: 400 g
   • Tomatoes: 4 pieces

4. Place the chicken legs in a heatproof dish and sprinkle with garlic pressed through a garlic press.

   Required ingredients:

   • Chicken legs: 14 pieces
   • Garlic: 2 cloves

5. Sauté the carrots in olive oil for about 7 minutes, add onion, tomatoes, and pepper, and simmer for another 7 minutes. Add pineapple, soy sauce, mustard, and honey. Season with salt and pepper and simmer for another 10 minutes.

   Required ingredients:

   • Carrot: 3 pieces
   • Olive oil: 200 ml
   • Onion: 1 piece
   • Sweet pepper: 2 pieces
   • Tomatoes: 4 pieces
   • Canned pineapple: 400 g
   • Soy sauce: 2 tablespoons
   • Grainy mustard: 1.5 tablespoon
   • Honey: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Place the prepared vegetables on top of the chicken legs and bake in the oven at 200–210 degrees for about 30 minutes.

   Required ingredients:

   • Chicken legs: 14 pieces