ผัดเปรี้ยวหวาน

วัตถุดิบ(สำหรับ 1 medium plate (approx. 300g))

• 200g Skinless chicken breast (sliced thinly)
• 1/2 cup Red bell pepper (sliced)
• 1/2 cup Green bell pepper (sliced)
• 1/2 cup Pineapple (fresh, cut into chunks (sapparot))
• 1/3 cup Cucumber (sliced)
• 1/3 cup Tomato (wedges)
• 1/2 cup Onion (sliced)
• 2 cloves Garlic (minced)
• 1 tablespoon Low-sodium soy sauce (or Thai light soy sauce)
• 1 tablespoon Tomato ketchup (no added sugar)
• 1 tablespoon Rice vinegar
• 1 teaspoon Coconut sugar (or palm sugar)
• 1 teaspoon Vegetable oil (for stir-frying)
• 1/4 teaspoon Ground white pepper - ไม่จำเป็น

วิธีทำ

1. 1

   In a small bowl, mix together soy sauce, tomato ketchup, rice vinegar, and coconut sugar. Set aside as the sweet and sour sauce.

   2 minutes

   Prepare the sauce before cooking to save time during stir-frying.

2. 2

   Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add minced garlic and sauté until fragrant.

   1 minute

   Do not burn the garlic; stir constantly for best flavor.

3. 3

   Add the sliced chicken breast and stir-fry until it turns white and is nearly cooked through.

   3-4 minutes

   Stir quickly to keep the chicken tender.

4. 4

   Add onions and bell peppers. Stir-fry for another 2 minutes until vegetables are just tender but still crisp.

   2 minutes

   Do not overcook vegetables to preserve their nutrients and crunch.