Sweet and Sour Chicken with Cherries

Category: Meat dishes
Kitchen: chinese
Sweet and Sour Chicken with Cherries

Ingredients

Chicken fillet about 200 gr.
Soy sauce 1 tbsp. l
Medium onion 1/2 pcs.
Pitted cherries (halved) 2 handfuls
Red bell pepper 1/2 pcs.
Yellow bell pepper 1/2 pcs.
Corn starch 1/2 tsp
For the sauce:
Fresh grated ginger (I have ground dry) 1 tbsp. l (1 tsp)
Honey 2 tbsp. l
Orange juice 3 tbsp. l
Ketchup (tomato paste) 3 tbsp. l
Rice vinegar 3 tbsp. l

Cooking method

  • I bring to your attention a recipe for a Chinese recipe in the American style ...
  • In a bowl, combine chopped chicken fillet with soy sauce and cornstarch. Leave to marinate for half an hour.
  • Sweet and Sour Chicken with Cherries
  • Cook the sauce. In a small saucepan, combine all the ingredients and bring to a boil. Set aside.
  • Sweet and Sour Chicken with Cherries
  • Heat a frying pan (original wok) over high heat with a little vegetable oil. Lay out the chicken pieces, distribute them over the pan, fry each piece from all sides until crusty. Transfer to a plate.
  • Sweet and Sour Chicken with Cherries
  • Sweet and Sour Chicken with Cherries
  • Reduce fire. Put onion, chopped into large pieces, fry.
  • Sweet and Sour Chicken with Cherries
  • Add cherries and peppers and fry for 2-3 minutes.
  • Sweet and Sour Chicken with Cherries
  • Add the fried chicken, pour over the sauce, bring to a boil and fry until the chicken is tender.
  • Sweet and Sour Chicken with Cherries
  • Sweet and Sour Chicken with Cherries
  • Sweet and Sour Chicken with Cherries

The dish is designed for

2-3 servings

Time for preparing:

About 1 hour

Cooking program:

Plate

Note

Original recipe from here 🔗

In Runet there are recipes for sweet and sour chicken, but I did not find such a recipe.

To be honest, I didn't expect that I would like it. I thought it would not be edible. But I was wrong, it turned out very tasty, even my fastidious family approved. I cooked a double portion, just enough for 4 people.


P.S: Next time I will stew the pepper longer, crunched a little. I also salted the sauce a little

SanechkaA
very interesting recipe, thanks I am a big fan of this taste
Elven
Quote: SanechkaA

very interesting recipe, thanks I am a big fan of this taste
To your health! And I discovered something new for myself
MariS
And I love that ... And the cherry can be replaced with a plum, probably. How delicious it is!
Elven
Marina, I also thought about plums.But in general, such chicken is often made with pineapples
Vei
... the pepper crunched a little
So all the Chinese tsimus is that all their vegetables should always crunch slightly, that is, they should not be stewed, but with a crunch inside.
So it turned out quite authentic!
Elven
Quote: Vei

So all the Chinese tsimus is that all their vegetables should always crunch slightly, that is, they should not be stewed, but with a crunch inside.
So it turned out quite authentic!
Yes, I know what should crunch. But I'm not Chinese, I don't like it when pepper crunches
Elven
Oh, I forgot to write that I salted a little, although there is no salt in the recipe

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers