Chicken with a Sweet and Sour Sauce that’s Baked
°600 g chicken cutlets or turkey cutlets °340 g pineapple slices °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. powder °1 C. c. of oil Maizena
1 Cut the onion into small pieces.
Chicken and peppers should be diced.
Drain and cut pineapple tranches into small pieces.
In a sauté pan, heat the oil. In it, fry the onion.
Add the peppers once it starts to fry.
When the peppers are tender, add the pineapple and continue to cook.
Using 12.5 cl of hot water, dilute the stock cube.
Add the sugar, cornstarch, tomato puree, soy sauce, vinegar, and lemon juice to the chicken broth.
To combine two things.
In an oiled skillet, brown the chicken cutlets.
Add the aromatic broth and tomato puree combination after a few minutes.
Cook, stirring constantly, until the sauce has thickened.