Sweet and Sour Chicken

Rice with chicken

Total: 30 min

Difficulty: medium


4 chicken breast fillets (150g)
3 tbsp. rapeseed oil
1 onion
2 red peppers
2 toe (s) garlic
0.50 spring onions
0.50 small pineapple
300 ml pineapple juice
1 tbsp. maize flour
10 g ginger
2 tsp. brown sugar
3 tsp. ketchup
2 tsp. white wine vinegar
1 tsp. soy sauce
0,50 tsp. Sambal Oelek
200 g basmati rice
2 tbsps. sesame seeds
2 tbsps. rapeseed oil


  1. For the sweet and sour chicken, dab chicken breast dry and cut into bite-sized strips. Heat 3 tablespoons of oil in a pan and sauté the chicken strips for about 6 minutes, turning them over. Season with salt and pepper and remove.
  2. Peel onion, cut in half and then cut into half rings. Wash the peppers and cut them into 2 cm cubes. Peel garlic and dice finely. Wash spring onions and cut diagonally into small rolls. Peel pineapple, cut out the hard core and cut the pulp into cubes of approx. 2 cm in size.
  3. In a small bowl, stir together 2 tablespoons of pineapple juice with cornmeal. For the sweet and sour sauce, peel the ginger and rub it into a larger bowl. Add the remaining pineapple juice, sugar, ketchup, vinegar, soy sauce, and Sambal Oelek and stir.
  4. Prepare Basmati rice. Fry sesame seeds in a small pan without fat until golden brown.
  5. Heat the remaining oil in the pan. Fry onions, peppers and the white of the spring onions for about 5 minutes. Add garlic and fry for 2 minutes.
  6. Add pineapple, gravy, and chicken and simmer over medium heat for about 5 minutes. Stir in the pineapple juice-flour mixture and cook for about 1 minute until the sauce thickens slightly. Stir almost all green spring onion rolls and 1 tbsp. sesame seeds.
  7. Sprinkle with fresh spring onions and sesame seeds. 

Nutritional values: ​​

Energy 607kcal 28%
Protein 37g 66%
Fat 22g 30%
Carbohydrates 67g 22%

Vital substances:

Calcium 131.0mg 13%
Potassium 781.0mg 39%
vitamin C 123.0mg 123%
Magnesium 102.0mg 27%


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