• 300 g chicken breast
  • ½ Yellow pepper
  • ½ red bell pepper
  • 1 onion
  • ½ jar Sunny aigre doux
  • Spring onions


1. In a large non-sticky pan, heat the oil over high heat and sauté the chicken until the insides are no longer pink, about 5-7 min. Reserve the cooked chicken in a bowl.
2. Add the remaining oil to the skillet. Sauté the onion and peppers over medium-high heat, stirring, until beginning to brown and soften, about 5 min. Return the chicken to the pan and add Sunny aigre doux sauce. Mix everything well and sauté until fully cooked. Check seasoning , garnish with green onions and serve.