Sweet and Sour Chicken Breast

Ingredients:

- 3 tbsp hemp seed oil
- 500 g chicken breast
- freshly ground pepper
- 2 carrots
- 2 pickled jalapeños
- 4 tomatoes (or 1 can of diced tomatoes in winter)
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 1 tbsp hot salted crushed pepper (or “Erős Pista”)
- 300 g chopped pineapple (with juice if canned)
- 1 cup rice
- 2 tbsp flaxseed flour
- 1 stalk green onion

I cut the chicken breast into thin strips, and the carrots into thin, short slices, then tossed them into a pan with 1 tbsp hot hemp seed oil. I sautéed them for 5–6 minutes, then added the chopped jalapeños and seasoned with soy sauce, hot crushed pepper, pepper, 2 tbsp honey, and 1 tbsp wine vinegar. I scored the tomato skins and dropped them into hot water for 1 minute, peeled them, and chopped them into small cubes (or roughly chopped them with a food processor). I poured the tomatoes over the chicken and carrots and let it come to a boil.

Meanwhile, I toasted the rinsed rice in 2 tbsp hemp seed oil, then poured in 2 cups of hot water (the same water the tomatoes were in) and cooked it covered.

I added the diced pineapple to the meat, then the chopped green onion, and thickened it with flaxseed flour. Flaxseed flour has excellent water-binding properties — it thickens and gels surprisingly fast.

I served the saucy chicken with the flavorful, hemp oil-infused rice.