°600 g chicken cutlets or turkey cutlet
°340g sliced pineapple
°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
Chop the onion.
Dice chicken / peppers.
Drain pineapple tranches & cut them to pieces.
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.
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.
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.