Updated: Jan 20, 2022
A twist on the classic sweet and sour chicken recipe from your local Chinese!
So what makes it healthy? Well most restaurants deep-fry their chicken in a thick batter, which is delicious. But! It’s not needed. You can get tons of flavour without the heavy oil-laden breading.
This chicken is lightly coated in corn starch which is probably my favourite trick for making-over takeout dishes. The corn starch is low-carb and a very thin coating delivers a crispy exterior on your chicken when sautéed in a tablespoon or two of oil.
4 chicken breasts, sliced
low cal spray oil
1 small red onion
2 garlic cloves, minced
1/2 tsp chilli powder
1/2 tsp fresh ginger
1 green pepper
1 red pepper
4 tbsp tomato purée
200ml chicken stock
2 tsp cornflour
2 tbsp rice vinegar
2 tbsp soy sauce
ground black pepper
240g brown/basmati rice
Heat a pan with low cal spray oil, and fry the chicken. Cook until the chicken is browned.
In a separate pan, heat low cal spray oil and sauté the onions & peppers until they are soft. Add the garlic, chilli and ginger and stir for one minute.
Put the cornflour into a small bowl and mix it with 3 tbsp of chicken stock, making a smooth paste.
Add the remaining stock, vinegar and tomato purée to the pan, and bring to the boil.
Reduce the temperature and add the pineapple and cornflour paste until it thickens.
Add the chicken back into the pan, and leave it to simmer until the chicken is cooked through.
Boil the rice as per packet instructions, and serve with the chicken and sauce.