- 3 chicken breasts
- 1 zucchini or 2 small zucchini
- 2 garlic cloves
- 1/2 broccoli
- 1 bell pepper (we’ve used a green pepper)
- 1 onion
- 2 limes (zest + juice)
- 1 tablespoon paprika powder
- 1 large can of peaches on syrup
- pepper and salt to taste
- olive oil
- optional: cornstarch for thickening
- rice for serving
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
Preparation — 15 minutes
RINSE the zucchini and chop into quite thick slices, if you’ll divide them into too small pieces they will become mushy during cooking. RINSE the pepper, remove the seeds and also chop into quite large pieces. PEEL the onion and garlic cloves, finely chop the garlic cloves and the onion into half thin rings. COOK the rice in water and salt.
GRATE the peel of the limes and squeeze the juice of them. SAVE the syrup of the peaches and chop the peaches into pieces. DIVIDE the broccoli into florets. REMOVE any excess fat or muscles from the chicken breasts and chop into pieces.
Finishing the sweet and sour chicken, vegetables and peaches — 20 minutes
HEAT olive oil in a large skillet and sauté the onions rings for a few minutes. ADD the chicken and cook for a few minutes more. Then also ADD the zucchini and pepper and after again a few minutes also ADD the broccoli and paprika powder. Let it cook some more and then STIR in the lime zest and juice along with the peach and peach syrup. Bring to a boil and let it cook for about 5 minutes.
DRAIN the rice and set aside. SEASON the sweet and sour sauce with pepper and salt and if needed, you can use cornstarch as a thickening agent. Enjoy!