Paprika Chicken Stir-Fry in Sweet and Sour Marinade

50 min
medium
520 kcal

If you're craving a dish that combines fruity sweetness and pleasant acidity, this Paprika Chicken Stir-Fry in Sweet and Sour Marinade is exactly what you need! Tender chicken breast strips marinated in a flavorful mix of apricot chutney, soy sauce, and honey, then stir-fried with bell peppers and spring onions, make this dish an exceptional flavor experience. Served with fluffy jasmine rice and topped with roasted sesame seeds, it’s an easy yet impressive meal that brings the Mediterranean to your kitchen. Using our STONELINE pans ensures perfect heat distribution and enhances the flavors, making this dish even more delicious!

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Ingredients

For the Chicken

500 g chicken breast, sliced into strips

2 bell peppers (red and yellow), diced

1 onion, finely sliced

2 spring onions, sliced into rings

1 Teaspoon(s) sesame seeds (for garnish)

Für die Marinade

3 Tablespoon(s) Ketchup

2 Tablespoon(s) Sojasoße

1 Tablespoon(s) Rotweinessig

1 Teaspoon(s) Maisstärke (zum Andicken)

2 Tablespoon(s) Aprikosenchutney

1 Teaspoon(s) Honig

150 ml Gemüsebrühe

For the Rice

250 ml jasmine rice

500 ml water

Salt to taste

Preparation

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min

Cook the Rice

1. In a STONELINE cooking pot, bring the jasmine rice and water with a pinch of salt to a boil.

2. Once it boils, reduce the heat and let it simmer with the lid on for 12-15 minutes, until the water is absorbed. Remove from heat and let it rest for 5 minutes.

Prepare the Chicken Stir-Fry

1. In a large STONELINE pan, heat some oil and cook the chicken breast strips until golden and fully cooked.

2. Remove the chicken from the pan and set aside. In the same pan, sauté the onion, spring onions, and bell peppers until softened and slightly caramelized.

3. In a small bowl, combine ketchup, soy sauce, red wine vinegar, cornstarch, apricot chutney, honey, and vegetable broth.

4. Pour the marinade into the pan and bring to a boil, stirring occasionally. Reduce the heat and simmer for 3-5 minutes until the sauce thickens slightly.

5. Return the cooked chicken to the pan and mix well with the marinade. Let it simmer for 1-2 minutes to combine the flavors.