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

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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 688 kcal

Glutenvrij

Allergeneninformatie: kan vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

450 gchicken breast, cut into 1-inch pieces
1,5 kopjepineapple, fresh or canned, cut into chunks
1 styellow onion, cut into wedges
1 stbell pepper, any color, cored and cut into 1-inch squares
0,5 stcucumber, peeled, deseeded, and sliced
1 sttomato, cut into wedges
3 teentjegarlic, minced
1 elginger, grated
2 elvegetable oil
2 kopjewhite rice, cooked, for serving(optioneel)

sauce

2 elfish sauce
2 elrice vinegar
2 elsugar
2 elketchup
0,25 kopjewater
1 tlcornstarch

Keukengerei

wok · large skillet · small bowl · whisk

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

71%Score

Calorieën: 688,2kcal
Eiwit: 43,9g
Koolhydraten: 99,8g
Vet: 11,8g
Vezels: 3,9g
Suiker: 19,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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