Chicken in sweet and sour sauce with sweet pepper and pineapple
2 servings
25 minutes
Sweet and sour chicken with bell peppers and pineapples is one of the most popular dishes in Chinese cuisine, combining a harmony of flavors. The origins of this recipe trace back to Cantonese cuisine, where the sweet-sour balance is created through fruits and spices. Tender chicken fillet infused with the aroma of soy sauce and paprika gains softness and richness. Bright bell pepper adds freshness, while sweet pineapple chunks give the dish an exotic sweetness. The starch-thickened sauce coats the ingredients, creating a juicy and appetizing texture. This dish pairs excellently with rice, allowing the sauce to soak into every grain and fully reveal its flavor. Sweet and sour chicken is an ideal choice for those wanting to enjoy authentic Asian flavors made with care.
1
Wash the chicken breast, dry it, and cut it into strips against the grain.
- Chicken breast fillet: 500 g
2
Mix the oil with soy sauce, paprika, and salt.
- Olive oil: 3 tablespoons
- Soy sauce: 3 tablespoons
- Ground paprika: 0.5 teaspoon
- Salt: to taste
3
Place the sliced breasts in this mixture and coat well. Set aside.
- Chicken breast fillet: 500 g
4
Cut the pepper into strips and fry in a pan for a few minutes.
- Sweet pepper (capsicum): 1 piece
5
Place the chicken breasts and fry everything together, stirring occasionally.
- Chicken breast fillet: 500 g
6
Pour the juice from the can of pineapples into a glass. Add starch and mix well.
- Potato starch: 1 tablespoon
7
Cut the pineapple and add it to the chicken in the pan, sauté everything together for a couple of minutes.
- Canned pineapple: 350 g
8
Mix pineapple juice with starch and bring to a boil.
- Potato starch: 1 tablespoon
9
Cook for a few more minutes until the liquid thickens.
