Chicken with peaches in sweet and sour sauce

Step-by-step cooking

1. Step 1:

   

   Prepare the products. The meat should be at room temperature. I took a canned peach, but it will be good with pineapple, pear, tangerines. Take tomato ketchup, without additional additives, they will change the taste, well, if for the better.

2. Step 2:

   

   Wash vegetables and meat, dry and chop. Onion in quarters, carrot and pepper in cubes, not very finely. But the garlic is fine and it is better to use a knife. Peaches with a medium cube. Cut the meat across the fibers, not very finely - for one bite, so it will cook quickly and retain juiciness.

3. Step 3:

   

   Cooking SWEET AND SOUR SAUCE. In a bowl with a thick bottom, mix syrup, sugar, soy sauce, ketchup and vinegar 9%. Stirring, bring to a boil over low heat.

4. Step 4:

   

   Add 3 tablespoons of cooled boiled water from the total volume to the starch, stir well. Pour the resulting solution into the boiling mixture, stirring intensively. Add about 150 - 170 ml of water, stir and let boil, immediately remove from the stove, stirring again for a while. A little less or more water may be required, the sauce should have the consistency of jelly. Let him insist for now.

6. Step 5:

   

   Fry THE VEGETABLES. Pour 3 tablespoons of vegetable oil into a heated frying pan, heat and fry the onion until transparent. Add carrots, fry a little. The last to add Bulgarian pepper, when it takes a little, remove the pan from the stove. The vegetables should remain moist and fry them only a little over medium heat.

7. Step 6:

   

   Fry the MEAT almost to readiness. Pour 4 tablespoons of oil into another, deeper frying pan, heat it. Fry the meat over high heat so that a light crust appears and the meat is "sealed". Pre-mix the meat in a bowl with 2 tablespoons of vegetable oil, so it will not "shoot". If the meat lets out juice, immediately collect it with a spoon so that the meat is fried and not cooked.

8. Step 7:

   

   Add garlic, salt and pepper to the almost finished meat. Reduce the heat to low. Then add the peaches and vegetables, mix and let it warm up well. Fry together for literally 2-3 minutes.

9. Step 8:

   

   Pour in the sauce, mix and here, if necessary, adjust the amount of liquid, the meat should be practically hidden. Turn off the stove, cover loosely with a lid and leave for 5 minutes to soak and combine all tastes, occasionally mix. Vegetables and peaches will become even softer, but have an al dente state. Serve hot with rice / it will have time to cook while we cook the chicken/. The taste is amazing !