Sweet & Sour Chicken

Typically, a portion of sweet and sour chicken from a restaurant is 13pp per portion. My FAKEAWAY recipe works out to 5pp/approx.250kcal for the WHOLE amount, or 2pp/approx.125kcal per portion if shared between two people!



(For 1 large or 2 average portions)

165g chicken breast

1 crushed garlic clove

3 tablespoons Chinese rice wine vinegar

2 teaspoons artificial sweetener

1/2 large jar smooth tomato passata

1/4 fresh pineapple, diced

1 teaspoon cornflour

1 teaspoon low salt soy sauce

White pepper to taste


Cut the chicken breast into an equal number of cubes. This makes apportioning the portions so much easier when you serve between two people.

Put all the ingredients together in a saucepan. Make sure that the cornflour is mixed in well. Bring to the boil, stirring occasionally, until the chicken is cooked. This should take around 15-20 minutes. Because the chicken is cooked in the sauce, it remains lovely and moist.


Depending on how many extra propoints you wish to use for your accompaniments, you could serve this Chinese dish traditionally with a 60g portion of rice for 6pp/215kcal.

For zero propoints, try my egg-fried cauliflower 'rice'...

...or pop into halved peppers like I did and bake for 30-40 minutes until the peppers are roasted.



You could substitute the chicken breast (4pp) for prawns or a vegetarian equivalent. You could also add onions and green pepper to the sauce to bulk it out further and add interest. Fry the onion and pepper first in a few sprays of Frylight oil to soften a little before adding the remaining ingredients.