Ingredients
+5 people
°600 g chicken cutlets or turkey cutlet
°340g sliced pineapple
°1 onion
°0.5 yellow bell pepper
°0.5 green pepper
°0.5 red bell pepper
°1 chicken stock tablet
°2 tbsp. at s. lemon juice
°2 tbsp. at s. balsamic vinegar
°1 C. at s. tomato puree
°1 C. at s. soy sauce
°1 C. at s. powdered sugar or caster sugar
°2 tbsp. c. cornstarch Maizena
°1 C. c. of oil
* Preperation
1
Chop the onion.
Dice chicken / peppers.
Drain pineapple tranches & cut them to pieces.
2
Heat the oil in a sauté pan. Fry the onion in it.
When it begins to be cooked, add the peppers.
Time peppers are tender, adding pineapple and keep cook.
3
Dilute the stock cube in 12.5 cl of boiling water.
In the chicken broth, add the sugar, cornstarch, tomato puree, soy sauce, vinegar and lemon juice.
To mix together.
4
Brown the chicken cutlets in an oiled skillet.
After a few minutes, add the fragrant broth and the tomato puree mixture.
Mix and cook until thickened.
Enjoy!
