The TAICHI project is financed with aid from EU

Sweet and Sour Chicken

Asian | Easy | 10 min. | serves 4


  • 1 lb. chicken breast, cut into 1/2" cubes
  • 1/2 c. cornstarch
  • Salt
  • Freshly ground black pepper
  • 2 eggs, lightly beaten
  • 2 tbsp. Olive oil
  • 2 bell peppers, sliced
  • 1/2 c. apple cider vinegar
  • 2 tbsp. soy sauce
  • 1/3 c. honey
  • 1/4 c. ketchup
  • 2 cloves garlic, minced
  • Cooked white rice, for serving


  • Season chicken, on all sides, with salt and pepper. In a large bowl, dredge chicken in cornstarch until evenly coated. Using tongs, shake off excess cornstarch. In a separate large bowl, toss chicken in eggs until evenly coated.
  • Heat olive oil in a large skillet over medium heat. Add chicken and brown on all sides, about 4 minutes. Add bell peppers and sauté with chicken until beginning to soften.
  • Meanwhile, whisk together apple cider vinegar, soy sauce, honey, ketchup and garlic. Pour sauce into the skillet. Simmer together with the meat for 5 minutes, until the chicken is cooked through and the sauce has thickened slightly.
  • Serve warm with rice.