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!


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YOU WILL NEED :

(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


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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.


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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.


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TIP


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.


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