Stir-fried endives, sweet and sour chicken and rice

portions Number of servings: 4


  • 300 g endives
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 green onions
  • 500 g chicken fillet (boneless and skinless chicken breast)
  • 240 g rice
  • 200 g pineapple
  • 2 tbsp. sugar
  • 100 ml ketchup
  • 3 tbsp. chili sauce
  • 4 tbsp. white wine vinegar
  • Butter or cooking oil
  • Fried onions
  • Pepper and salt


Cut the endives, the pineapple, the red and green bell peppers into strips. Cut the green onions and their stems into small rings. Cook the rice through according to the information on the packaging and in salted water. Cut the chicken fillet into strips and brown them in a wok. Set aside. In the same wok, cook the vegetables on high heat in a bit of butter or oil: start with the bell peppers, then add the endives and the pineapple after 3 minutes. Sprinkle with sugar. Continue cooking while stirring regularly and then add the ketchup, chili sauce and white wine vinegar. Season to taste with salt and pepper. Add the cooked chicken strips and serve with rice. Sprinkle with fried onions.