Preparation time: 20΄
Cooking time: 14΄-15΄
For 2 persons
Ingredients
1 chicken breast fillet
4 tbsps. olive oil
1 green pepper
1 red pepper
1 yellow pepper
2 springs onions
80 ml of white wine
250 gr. Ketchup 0% Added Sugar ΚΥΚΝΟS
2 tbsps. honey
4 tbsps. white vinegar
180 gr. basmati
Salt
Freshly ground pepper
Preparation
Place a pot of salted water on high heat and boil the basmati for 7- 8 minutes, strain it, place it back in the pot, drizzle with a little olive oil and mix well.
On a cutting board with a sharp knife cut the colorful peppers into small sticks and chop the spring onions.
On the same cutting board, cut the chicken breast fillets into small bites.
Place a large, deep non-stick pan on high heat to heat well and add 2 tbsps. of olive oil.
Sauté the peppers for 4-5 minutes until they begin to soften and take on a light color, sprinkling with salt and freshly ground pepper.
Remove the peppers from the pan, place them in a bowl and put the pan back on high heat with the remaining olive oil. Sauté the chicken pieces until well browned on all sides, sprinkling with salt and freshly ground pepper.
Add the sautéed peppers along with the green onions, mix well and deglaze with the white wine.
Once almost all the white wine has evaporated, add KYKNOS Ketchup 0% Added Sugar along with the honey and vinegar, mix well and continue cooking until the sauce thickens.
Serve the basmati rice in deep, individual plates and top with the sweet and sour chicken with the colorful peppers.