Chicken fillet-500 g
Soy sauce-10 tablespoons
Apple vinegar-8 tablespoons
Sugar-5 teaspoons
Tomato paste-2 tablespoons
Water-½ cup
Pepper-1 piece
Canned Pineapple-1 cup
Tomatoes-2 pieces
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1. Chicken fillet cut into thin strips, folded into a bowl, pour soy sauce (about 6 tablespoons) and a little pepper.
2. To prepare the sauce in a deep frying pan, preferably in a wok, mix the vinegar, soy sauce (about 4 tablespoons) tomato paste. Put on fire and warm up, adding the sugar. Add the water, put the chopped pepper strips, canned pineapple and tomatoes. To taste. If the sauce is too acidic, add sugar residues. Simmer on low heat for about 10 minutes. Vegetables should be slightly firm. The sauce should be moderately thick.
3. Fry the chicken, combine with the sauce and cook for about 10 minutes Serve with rice.
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