Fake Away Sweet and Sour Chicken
This recipe is so easy to make at home. Recipe serves 4 at a half Bite per serving.
- 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
- 200g pineapple
- ground black pepper
- 240g brown/basmati rice
Heat a pan with low cal spray oil, and begin to fry the chicken. Cook until both sides of the chicken slices are browned. The middle should still be pink. Set aside.
In a separate pan, heat low cal spray oil and sauté the onions & peppers until they are soft. Add the garlic, chili 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.