Chicken Pan Sweet and Sour

For the chicken pan sweet and sour, cut the chicken breasts each into about 4 – 5 strips and place in a container with a lid. Squeeze the orange and pour the juice mixed with the soy sauce over the chicken.

Close the jar tightly and shake so that the meat is covered with sauce all around. Clean and wash the vegetables, setting aside a few leaves of the celery for decoration.

Cut the remaining celery leaves finely, the stalks into narrow pieces. Cut the carrots and the peeled, cleaned pointed bell pepper into small cubes, the zucchino with the peel and the onion into fine cubes.

Heat the pan, remove the chicken from the marinade and sear until hot, stirring and turning the meat. Add the onions and vegetables and fry them as well.

When the vegetables are a little browned, add the marinade and let everything simmer covered for about 5 – 7 minutes, then spread the honey on the chicken and put the (oven-safe) pan briefly under the hot grill (about 2 minutes). The honey should only turn light brown!

Arrange the chicken pan sweet and sour sprinkled with the celery leaves and serve.

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