Der Beitrag Sweet and sour chicken erschien zuerst auf kitchensplace.
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This dish has been on my to-do list for so long and now I’ve finally found the time to devote myself to it. The result was this delicious result, which can be prepared 100% vegan or classically with organic chicken fillet.
While looking for the perfect flavors, I was surprised how easy it is to prepare this sweet and sour chicken. You really don’t need any extraordinary ingredients or a lot of flavor enhancers and aromas. With the simplest ingredients that everyone has at home, the sweet and sour sauce with crunchy vegetables can be prepared and enjoyed in just 30 minutes.
Nutritional information per serving of sweet and sour chicken:
Calories: 473 – Protein: 20g – Fat: 7g – Carbs: 82g
Sweet and Sour Chicken
Ingredients
- 180g chicken fillet (vegan, e.g. soy-based)
- 3 spring onions
- 1 paprika
- 50g bamboo slices
- 50g pineapple in pieces
- 150g basmati rice
- For the sauce :
- 3 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp tomato ketchup
- 1 tbsp white wine vinegar
- 3 tbsp sugar
- a bit of salt
- 1 teaspoon cornstarch
- some water
- Vegetable oil for the pan
Directions
- Step 1 First, fry the meat on both sides in a pan with vegetable oil at 3/4 the heat. Then remove, cut into bite-sized pieces and set aside.
- Step 2 Cook the rice according to the package instructions.
- Step 3 Cut the spring onion and paprika into fine cubes and sauté in a pan over medium heat.
- Step 4 Meanwhile, stir the sauce together. Make sure that the cornstarch is only stirred in last, so that no lumps form. Add enough water (or pineapple juice) until the sauce has a good, not too runny consistency. Season to taste with salt.
- Step 5 Now add the sauce, bamboo slices, pineapple and meat to the vegetables, mix well and let it steep for about 5 minutes over medium heat.
- Step 6 Serve everything with rice.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet and sour chicken erschien zuerst auf kitchensplace.
]]>Der Beitrag Greek yogurt with fried pineapple, honey and granola erschien zuerst auf kitchensplace.
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Anyone who has already been to Greece on vacation may have noticed that Greeks like to simply serve Greek yogurt with honey as a dessert. I personally love this simple dessert, especially when it is made super fresh and the products are great and regional quality.
While I love these simple recipes very much, I wanted to add a little more polish to this recipe. So I decided to pimp the Greek yogurt with something fruity and something crunchy and conjure up something completely new out of it. The result was this Greek yogurt with grilled pineapple, honey and granola. Creamy, crunchy, fruity – a great dessert.
If you are looking for more desserts, have a look at my category “ Sweets and desserts ” around.
Nutritional information per serving:
Calories: 354 – Protein: 8g – Fat: 17g – Carbs: 43g
Greek yogurt with fried pineapple, honey and granola
Ingredients
- 300g Greek yogurt
- 200g sliced pineapple
- 10g cane sugar
- 20g honey
- 20g granola (alternatively: crunchy muesli)
- rosemary
Directions
- Step 1 Heat a frying pan over medium heat. Sauté the pineapple in its own juice with cane sugar until caramelized.
- Step 2 Spread the yogurt on a plate. Then pour honey over it and place the pineapple on top.
- Step 3 Finally, sprinkle with granola.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Greek yogurt with fried pineapple, honey and granola erschien zuerst auf kitchensplace.
]]>Der Beitrag Chicken and pineapple curry with carrots and snow peas erschien zuerst auf kitchensplace.
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This chicken and pineapple curry is prepared with a light coconut milk and a vegetable garnish made from snow peas and carrots. A rice side dish is ideal for this, but alternatively this curry can also be consumed on its own or with a little bread.
The combination of chicken and pineapple with coconut milk gives the curry a great combination of flavors. My chicken curry is spicy, but not too hot and just refreshing. You can of course vary it with other vegetables (e.g. peas or zucchini). Overall, this curry is a great dish for anyone who likes the combination of curry and coconut.
Maybe you fancy a vegetarian curry with sweet potatoes and chickpeas? You can find the recipe for this here .
Nutritional Information per serving
Calories: 551 – Protein: 40g – Fat: 15g – Carbs: 64g
Chicken-Pineapple Curry
Ingredients
- 400g chicken fillet
- 150g jasmine rice
- 500ml water
- 10g butter
- 3 carrots
- 1 can coconut milk, low fat
- 1 can pineapple, chopped
- 150g sugar snap peas
- 3 tbsp tomato paste
- 1 tsp curry, 1 tsp turmeric, 1 tsp paprika powder
- 1/2 tsp garlic powder, 1/2 tsp coriander
- 1/2 lemon
- salt, pepper
Directions
- Step 1 Cut the chicken fillet into pieces and sear in the butter in a saucepan. Season with salt and pepper. Then remove and set aside. Cook the rice according to package instructions
- Step 2 Peel the carrots and cut them into small slices, then boil them in the broth of the chicken with 500ml of water and let the water reduce. Deglaze with coconut milk and stir in tomato paste
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Step 3
Wash the sugar snap peas and stir in along with the pineapple chunks. Add curry, turmeric, coriander and paprika powder. Finally, stir in the chicken. Add the juice of half a lemon and season everything with salt and pepper.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chicken and pineapple curry with carrots and snow peas erschien zuerst auf kitchensplace.
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