Sweet and sour chicken breast Gluten free Main dish Quick

Ingredients

• 3 tbsp cold-pressed hemp seed oil
• 500 g chicken breast
• freshly ground pepper
• 2 carrots
• 2 pickled jalapenos
• 4 tomatoes (or 1 canned diced in winter)
• 1 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp white wine vinegar
• 1 tbsp. hot salted ground pepper (or strong pista)
• 300 g chopped pineapple (if canned, with juice)
• 1 cup of rice
• 2 tbsp linseed flour
• 1 spring onion

I cut the chicken breasts into thin strips, the carrots also into thin, short slabs and tossed them all into the pan with 1 tbsp of hot hemp seed oil. I sautéed them for 5-6 minutes, then added the chopped jalapeno peppers, seasoned with soy sauce, hot minced pepper, pepper, 2 tbsp honey, 1 tbsp wine vinegar. I scratched the skin of the tomatoes and dropped them into boiling water for 1 minute, then peeled the skin off and chopped them into small cubes (you can also use a knife in a food processor to roughly chop them quickly). I poured the tomatoes over the carrot chicken and let it boil.

Meanwhile, I fried the rice, which had been washed two or three times, in two tablespoons of hemp seed oil, then poured two cups of boiling water (in which the tomatoes had been swimming for a few minutes) over it and covered it.

I poured the pineapple, cut into small cubes, over the meat, then sprinkled in the chopped spring onions and thickened with flaxseed meal. The linseed flour has a very good water retention effect, it thickens and gels incredibly quickly.

I served the sauced meat with the characterful hemp seed oil rice.