Sweet and Sour Chicken with Pineapple – MAGGI ®
Ingredients
-
g chicken breast diced
-
1 red pepper cut into dimonds
-
1 green pepper cut into diamonds
-
g tinned or fresh pineapple cut into chunks
-
6 tablespoons of tomato ketchup
-
1 ¼ tablespoons of white wine vinegar
-
3-4 tablespoons of sugar
-
1 teaspoon of salt
-
1 ½ tablespoons rice vinegar
-
1 tablespoon light soy sauce
-
g finely diced garlic
-
g finely diced ginger
-
g finely diced leek
-
½ teaspoon of Vegetable MAGGI® Liquid Concentrate
Method
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1
Step 1
Mix all of the marinade ingredients together and add the diced chicken breast. Leave to marinade for 30 minutes.
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2
Step 2
Mix the ketchup, vinegar, sugar, salt, vegetable stock and rice wine together to make the sauce.
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3
Step 3
Fill a bowl with corn flour and coat chicken. Making sure it is well coated form into a ball.
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4
Step 4
Deep fry into a heated wok for 2-3 mins or until lightly browned, then set aside.
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5
Step 5
Heat the oil again and drop the chicken back in this time until golden then remove.
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6
Step 6
Using a preheated wok add a little oil and fry the ginger, garlic and leek then add the prepared sauce.
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7
Step 7
Take off the heat, do not boil. Add the cornflour and water to thicken and then return to the heat.
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8
Step 8
Add the peppers, pineapple and chicken to the mix and cook for a further 2 minutes, ensuring that the chicken is thoroughly cooked.
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9
Step 9
Serve with rice.
-
250 g chicken breast diced
-
1 red pepper cut into dimonds
-
1 green pepper cut into diamonds
-
100 g tinned or fresh pineapple cut into chunks
-
6 tablespoons of tomato ketchup
-
1 ¼ tablespoons of white wine vinegar
-
3-4 tablespoons of sugar
-
1 teaspoon of salt
-
1 ½ tablespoons rice vinegar
-
1 tablespoon light soy sauce
-
25 g finely diced garlic
-
25 g finely diced ginger
-
25 g finely diced leek
-
½ teaspoon of Vegetable MAGGI® Liquid Concentrate