The sweet and sour chicken I propose today is the quickest and lightest version of the Chinese sweet and sour chicken. This variant does not involve frying the chicken in batter, so it is lighter and quicker to prepare, yet very tasty.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 25 Minutes
Portions: 2 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Autumn, Winter, Spring, Summer

Ingredients

1 bell pepper
1/2 onion
4 tablespoons sunflower oil
salt
0.88 lbs chicken breast
3 tablespoons gluten-free cornstarch
salt
10.58 oz tomato puree
8 tablespoons rice vinegar
8 tablespoons sugar
5 tablespoons soy sauce (gluten-free)
5 tablespoons water
2 tablespoons cornstarch

Equipment

1 Wok
1 Knife
1 Saucepan

Steps

Wash the bell pepper and cut it in half, removing the stem and inner filaments.
Slice the onion thinly and dice the bell pepper.
Heat 4 tablespoons of sunflower oil in the wok.
Add the onion and bell peppers.
Sauté for 7-8 minutes; they should remain firm and crunchy.
Remove from the wok.
Cut the chicken breast into small pieces.
Place the chicken breast in a food bag.
Add salt and cornstarch.
Mix well.
Heat the wok with the remaining oil from cooking the bell peppers.
Add the chicken and cook for 5 minutes.
For the sweet and sour sauce, dissolve the cornstarch in water.
In a saucepan, add the tomato puree, sugar, vinegar, and soy sauce.
Add the cornstarch and mix everything with a whisk.
Simmer over low heat, and as soon as the sauce thickens, remove from heat.

Pour the sauce over the chicken and add the cooked peppers.
Let it flavor for 5 minutes and serve hot.