• 1 kg of Nutrave chicken breasts
  • 1 red pepper
  • 2 green peppers
  • 1 onion
  • Soy sauce
  • Vinegar
  • Sunflower oil
  • Ketchup
  • Wheat flour
  • Pineapple juice
  • 1 can of beer
  • Pepper
  • Vinegar
  • Brown sugar
  • Honey


Dice the chicken breasts. Prepare the marinade in a bowl, using 200 g of flour, salt, pepper and the beer. Mix well until obtaining a thick sauce and set aside.

Place the chicken pieces in a bowl, add the soy sauce until they are white and mix well. After waiting for some time, add the chicken to the batter prepared earlier, adding around 2 tablespoons of the soy sauce. Place a generous amount of sunflower oil in a pan and add the chicken piece by piece when the oil is hot. The chicken pieces should be well browned like a crispy tempura batter. When ready, place in a bowl with cellulose paper to drain and absorb excess oil.

Once all of the chicken has been fried, place the chopped vegetables in another pan: green pepper, red pepper and onion, and leave until the vegetables are poached.

Preparation of the sweet and sour sauce:
In a bowl, mix 6 tablespoons of soy sauce, 6 of vinegar, 6 of brown sugar, 2 tablespoons of pineapple juice, 2 tablespoons of sunflower oil, ketchup and 3 tablespoons of honey. Put on the heat and stir, adding the cornflour until the sauce starts to thicken, stirring continuously. If it becomes too heavy, it can be diluted with water, but the sauce should be consistent and thick. This quantity corresponds to the kg of chicken used; if you use less, reduce the quantities accordingly.

Once the sauce is finished, place the fried chicken into a saucepan, along with the vegetables and the sweet and sour sauce, put on the heat and mix all the ingredients well.

I hope you like it. It is a tasty recipe that you will love. All of the quantities are for 1 kg of chicken, but you can use half of the quantities for the sauce for fewer chicken breasts.
Bon appetit! I hope you make this recipe, I recommend it!

Recipe sent by Álvaro Díaz.