This is a really delicious recipe- very low fat and extremely low in propoints, leaving you lots of flexibility as to how you serve it. It is also extremely simple to make!
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Typically, a portion of sweet and sour chicken from a restaurant is 13pp/approx.920kcal 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
(or vegetarian equivalent)
(or vegetarian equivalent)
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, as you can share them evenly.
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'...
(Click HERE for link)
...or pop into halved peppers like I did and bake for 30-40 minutes until the peppers are roasted.
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Fake, fab and fruity!
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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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