Main CourseDinner

Pad Priew Wan (Thai Sweet and Sour Stir-Fry)

Name: Pad Priew Wan (Thai Sweet and Sour Stir-Fry)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 racions
Cuisine: thai
Ingredients: 450 g chicken breast cut into 1-inch pieces; 1,5 tassa pineapple fresh or canned, cut into chunks; 1 u yellow onion cut into wedges; 1 u bell pepper any color, cored and cut into 1-inch squares; 0,5 u cucumber peeled, deseeded, and sliced; 1 u tomato cut into wedges; 3 gra garlic minced; 1 cs ginger grated; 2 cs vegetable oil; 2 cs fish sauce; 2 cs rice vinegar; 2 cs sugar; 2 cs ketchup; 0,25 tassa water; 1 ct cornstarch; 2 tassa white rice cooked, for serving (opcional)

This classic Thai sweet and sour stir-fry combines tender chicken with crisp vegetables in a vibrant sauce. It's a quick and flavorful meal perfect for a weeknight dinner, offering a balance of sweet, sour, and savory notes.

Una recepta original de Forkin

Temps total: 35 min
Racions: 4
Dificultat: Mitjana
Per ració: 688 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

450 gchicken breast, cut into 1-inch pieces
1,5 tassapineapple, fresh or canned, cut into chunks
1 uyellow onion, cut into wedges
1 ubell pepper, any color, cored and cut into 1-inch squares
0,5 ucucumber, peeled, deseeded, and sliced
1 utomato, cut into wedges
3 gragarlic, minced
1 csginger, grated
2 csvegetable oil
2 tassawhite rice, cooked, for serving(opcional)

sauce

2 csfish sauce
2 csrice vinegar
2 cssugar
2 csketchup
0,25 tassawater
1 ctcornstarch

Estris

wok · large skillet · small bowl · whisk

Elaboració

Pas a pas

1
In a small bowl, whisk together the fish sauce, rice vinegar, sugar, ketchup, water, and cornstarch to create the sweet and sour sauce. Set aside.
Uns 2 min
Nota de cuina: Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
2
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Uns 1 min
3
Add the chicken breast to the hot wok and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
Uns 7 min
Nota de cuina: Do not overcrowd the wok; cook the chicken in batches if necessary to ensure even browning.
4
Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
5
Add the yellow onion and bell pepper to the wok and stir-fry for 2-3 minutes until they begin to soften.
Uns 3 min
Nota de cuina: Keep the vegetables slightly crisp for better texture.
6
Return the cooked chicken to the wok. Add the pineapple, cucumber, and tomato.
Uns 1 min
7
Pour the prepared sweet and sour sauce into the wok. Stir everything together and cook for 2-3 minutes, allowing the sauce to thicken and coat all ingredients.
Uns 3 min
Nota de cuina: The sauce will thicken quickly due to the cornstarch.
8
Serve immediately with cooked white rice.

Per ració

Nutrició

71%Puntuació

Calories: 688,2kcal
Proteïnes: 43,9g
Hidrats de carboni: 99,8g
Greixos: 11,8g
Fibra: 3,9g
Sucre: 19,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Pad Priew Wan in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat in a microwave or on the stovetop over medium heat until warmed through.