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 portioner
Cuisine: thai
Ingredients: 450 g chicken breast cut into 1-inch pieces; 1,5 kop pineapple fresh or canned, cut into chunks; 1 stk. yellow onion cut into wedges; 1 stk. bell pepper any color, cored and cut into 1-inch squares; 0,5 stk. cucumber peeled, deseeded, and sliced; 1 stk. tomato cut into wedges; 3 fed garlic minced; 1 spsk. ginger grated; 2 spsk. vegetable oil; 2 spsk. fish sauce; 2 spsk. rice vinegar; 2 spsk. sugar; 2 spsk. ketchup; 0,25 kop water; 1 tsk. cornstarch; 2 kop white rice cooked, for serving (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 688 kcal

Glutenfri

Allergenoplysninger: kan indeholde fisk og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

450 gchicken breast, cut into 1-inch pieces
1,5 koppineapple, fresh or canned, cut into chunks
1 stk.yellow onion, cut into wedges
1 stk.bell pepper, any color, cored and cut into 1-inch squares
0,5 stk.cucumber, peeled, deseeded, and sliced
1 stk.tomato, cut into wedges
3 fedgarlic, minced
1 spsk.ginger, grated
2 spsk.vegetable oil
2 kopwhite rice, cooked, for serving(valgfrit)

sauce

2 spsk.fish sauce
2 spsk.rice vinegar
2 spsk.sugar
2 spsk.ketchup
0,25 kopwater
1 tsk.cornstarch

Udstyr

wok · large skillet · small bowl · whisk

Fremgangsmåde

Trin for trin

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.
Ca. 2 min.
Kokkens note: 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.
Ca. 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.
Ca. 7 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: Keep the vegetables slightly crisp for better texture.
6
Return the cooked chicken to the wok. Add the pineapple, cucumber, and tomato.
Ca. 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.
Ca. 3 min.
Kokkens note: The sauce will thicken quickly due to the cornstarch.
8
Serve immediately with cooked white rice.

Pr. portion

Næringsindhold

71%Score

Kalorier: 688,2kcal
Protein: 43,9g
Kulhydrat: 99,8g
Fedt: 11,8g
Kostfibre: 3,9g
Sukker: 19,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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