Chicken in sweet and sour sauce with vegetables

This recipe is a great idea for a Chinese style dinner. If you don't have corn cobs, you can safely replace them with regular canned corn.

Ingredients

• 2 chicken halves
• 1 bulb
• 2 sweet peppers
• half a chili pepper
• 300-400 g canned peaches
• 200-300 g canned pineapples
• 7 cm ginger root
• canned corn cobs
• 1 st. l. honey
• 1 tsp cinnamon
• 0.5 tsp ground pepper
• 1 tsp salt
• 1 st. l. cornmeal
• juice of half a lemon
• 1 garlic clove
• 200 ml juice from canned peaches
• 200 ml juice from canned pineapples
• 1 st. l. soy sauce
• 1 st. l. fish sauce
• 1 st. l. cornmeal

Directions

1. Cut the chicken fillet into large cubes and combine with the ingredients of the marinade: lemon juice, garlic pressed through a garlic press, cinnamon, salt, pepper, cornmeal. Mix and leave for half an hour.
2. For sauce, mix juice from peaches and pineapples, add soy and fish sauces, mix.
3. Then add 1 tbsp. l. cornmeal and mix until no lumps remain.
4. In a deep frying pan or wok in a small amount of vegetable oil, fry the onion, disassembled into petals, and chili peppers.
5. Add coarsely chopped sweet pepper. Fry for a couple of minutes.
6. Add chopped garlic and chopped peeled ginger. Fry over high heat, stirring occasionally.
7. Add diced peaches and pineapples, stir.
8. Pour in the sauce and bring to a boil over medium heat, stirring occasionally.
9. Add corn on the cob, taste for salt and, if necessary, add salt.
10. In a separate pan, fry the chicken until golden brown.
11. Add chicken to skillet with sauce, add 1 tbsp. l. honey, mix and simmer everything together for another 4-5 minutes.
12. Serve chicken in sweet and sour sauce with vegetables and crumbly rice. Bon appetit!