Sweet and Sour Chicken with Buckwheat

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Sweet and Sour Chicken with Buckwheat

Sweet and Sour Chicken with Buckwheat
6 servings

5 packets of Makfa buckwheat in packets

2 tbsp of starch

1 tbsp of cane sugar

1 tbsp of white rice vinegar

1 tbsp of soy sauce

2 tbsp of tomato paste

1 onion

1 green bell pepper

1 red bell pepper

4 skinned chicken breasts

3 tbsp of vegetable oil for frying

1 tbsp of chopped ginger

3 tsp of garlic paste

200 g of canned pineapple

175 ml of chicken broth



45 minutes


Additional properties For kids


1. Pour water in a saucepan, add a little salt and bring to a boil. Shake the packets with buckwheat and gently lower them into the water. Reduce heat and cook the bucwheat for 7 minutes until ready. Let cool and remove the buckwheat from the packet.

2. Dissolve the starch in half a glass of cold water. Mix the sugar, the rice vinegar, the soy sauce and the tomato paste in a bowl, add the starch mixture.

3. Peel the onions, remove seeds and partitions from the peppers. Cut the vegetables and the chicken into medium-sized pieces.

4. Heat the oil in a wok. First add the chicken, then the peppers, the ginger and the garlic paste. Stir fry for 3 minutes.

5. Add the onion, and in 2 more minutes - pieces of pineapple. Cook for 1 more minute.

6. Add the sauce and the broth to the chicken. Bring to a boil, add salt and pepper, reduce heat, and cook for 6 minutes, stirring occassionally. Remove from heat and serve.

Cuisine China and South-Eastern Asia
Dish type Entrees