Sweet and Sour Chicken Breast in Pineapple

Cut the meat into finger-thick strips. In a bowl, mix 1 tablespoon each of soy sauce, sesame oil and rice wine. Marinate the meat with it.

Wash the bell bell pepper, remove the core, cut into 1 cm wide pieces. Peel and dice pineapple, peel and finely chop or grate ginger. Peel and slice garlic. Clean young onions and cut into pleasing pieces. Wash and peel the carrot, cut into sticks.

Prepare rice according to package instructions and then keep warm.

Mix starch flour and flour, add salt and a little cold water to make a thick batter.

Turn the meat in the batter and deep fry in a pan with hot oil until golden brown. Then remove with a lattice ladle, drain.

Heat some oil in another pan. Briefly fry bell bell pepper, carrot and green onions, add pineapple pieces, garlic, ginger and sugar, toss, pour in tomato juice. Season to taste with rice vinegar and soy sauce.

Mix some starch flour with cold water until smooth, add to the vegetables while stirring constantly until the desired consistency is reached.

Add the meat, stir through. Serve the chicken breast with Uncle Ben’s® rice.

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