Sweet and sour chicken in Asian style

Name: Sweet and sour chicken in Asian style - Doina N.
Ingredients: For 4 servings you need: 1 chicken breast diced 1 broccoli 400g diced pineapple and juice from the can 300g green peas 1 red bell pepper 1 green bell pepper 1 tablespoon sugar 2 tablespoons cornstarch

Meat - Sweet and sour chicken in Asian style by Doina N. - Recipia

I made sweet and sour chicken in an Asian style on a day when I wanted something different, but that wouldn't keep me too long in the kitchen. I'm not a huge fan of Asian food every day, but this recipe seemed balanced in flavor and really simple to prepare, without hard-to-find ingredients or complicated techniques. I make it when I want something quick, filling, with vegetables and a bit of pineapple that changes everything in taste. Quick Info Total time: about 30-35 minutes Preparation time: 10-15 minutes Cooking time: 15-20 minutes Servings: 4 Difficulty: easy Recipe type: main dish, for lunch or dinner Ingredients 1 chicken breast (cut into cubes) 1 broccoli 400 g pineapple (cubed and juice from the can) 300 g snap peas 1 red bell pepper 1 green bell pepper 1 tablespoon sugar 2 tablespoons cornstarch 1 tablespoon tomato sauce 1 tablespoon white wine vinegar 3 tablespoons soy sauce 1 tablespoon Worcestershire sauce 2 tablespoons canola oil sea salt pepper Preparation Method 1. Cut the chicken breast into cubes. Heat the canola oil in a pan or wok over high heat. Add the chicken and fry for about 7 minutes, stirring occasionally, until the meat is well cooked. 2. Once the chicken is browned, add the broccoli cut into small florets and the bell peppers chopped as finely as possible. Let the vegetables cook for 2-3 minutes together with the chicken, without softening them too much. 3. Then add the cubed pineapple along with the juice from the can. Let everything cook for another 3 minutes. Season with a little salt and pepper to taste. 4. In a separate bowl, mix the remaining pineapple juice with the white wine vinegar, soy sauce, Worcestershire sauce, cornstarch, and sugar. Mix well until everything dissolves. 5. Pour this mixture over the chicken and vegetables in the pan. Also add the snap peas. Stir and let it cook for about 7 minutes, stirring occasionally, until the vegetables are slightly tender but still a bit crunchy. 6. Taste. If the bell pepper and snap peas can be easily cut with a fork, and the sauce has thickened slightly, it's done. Remove from heat and serve immediately. Why I make the recipe often It's a quick recipe, doesn't make much mess, and doesn't require expensive ingredients. I love that it stays fresh even with meat, thanks to the vegetables and pineapple. It's perfect when you need a warm meal in 30 minutes and want something different from classic chicken dishes. Tips and Variations Tips - Use small broccoli florets so they cook quickly and evenly. - It's important not to boil the vegetables too much – the crunchy texture gives character to the dish. - If using canned pineapple, add the juice gradually to avoid a too liquid sauce. - The sauce can be adjusted with cornstarch: if it seems too thick, add a bit more pineapple juice or water. Substitutions - You can use chicken breast or thigh, depending on what you have. - Canola oil can be replaced with sunflower oil if you don't have anything else. - If you don't have Worcestershire sauce, you can omit it – the final taste changes slightly, but it remains good. Variations - If you want a vegetarian version, replace the chicken with well-drained tofu cut into cubes. - You can use frozen peas if you don't have snap peas, adjusting the cooking time slightly. - You can also add thinly sliced carrots for more color. Serving Ideas - It can be served with plain rice or Asian noodles, but it's quite filling and simple enough to be eaten as is. - For those who want something spicy, you can sprinkle a bit of chili at the end. Frequently Asked Questions 1. Can I use fresh pineapple instead of canned? Yes, but you'll need to add a bit of water or broth since you won't have the juice from the can. The taste will be slightly different, less sweet. 2. Can I cook it in advance and reheat later? Yes, but the vegetables won't be as crunchy after reheating. It's best fresh. 3. What should I do if the sauce doesn't thicken? Keep the pan on low heat for another 2-3 minutes or add a little cornstarch dissolved in cold water, but add gradually so it doesn't become too thick. 4. Can I eliminate the sugar? Yes, just know that the sauce will be less sweet and a bit more sour. It's fine for those who don't want extra sugar. 5. Can I use another type of meat? You can try turkey or even lean pork, all cut into cubes. The cooking time may vary slightly. Nutritional Values (estimate) For one serving out of the four produced, you have approximately: Calories: 300-350 kcal Protein: 30 g Carbohydrates: 35-40 g (including sugars from pineapple and vegetables) Fats: 8-10 g Sodium: depends on how much soy sauce and salt you use The values are approximate and depend a lot on what type of chicken breast you use and how much juice you add. Storage and Reheating It can be stored in the fridge in a covered container for up to 2 days. When reheating in a pan or microwave, the texture of the vegetables becomes softer, but the taste remains okay. I do not recommend freezing, as the vegetables lose their texture completely. If you want to keep it for later, do not add the sauce all over the dish, but only over what you eat at the moment.

Sweet and sour chicken in Asian style

Tags

Categories