Half Syn FireCracker Chicken | Slimming World
We recently paid a visit to Wagamama for a bit of a treat, and we absolutely LOVED the Firecracker chicken they had on the menu. So we’ve recreated this to make it a Slimming World friendly Half Syn Firecracker Chicken!
Syns/portion(s)
0.5
Servings Prep Time
4portion(s) 10minutes
Cook Time30
minutes
Servings Prep Time
4portion(s) 10minutes
Cook Time30
minutes
Ingredients
Instructions
Actifry Method
  1. Add the chilli, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well. 
  2. Add the chicken breast to the bowl and mix it all together.
  3. Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour. 
  4. Take the bowl of marinated chicken out of fridge and place into your Actifry, and set aside the remaining marinade. Set the Actifry to cook for 10 minutes.
  5. After 10 minutes is up, add the chopped onions and Frylight and set to cook for a further 5 minutes.
  6. Once this is complete, add the stock, the remaining marinade, peppers, spring onions, chilli and mange tout and cook for a further 10 minutes. Once this is complete, it’s ready to serve! 
On the stove
  1. Add the chilli, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well. 
  2. Add the chicken breast to the bowl and mix it all together.
  3. Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
  4. Take the bowl of marinated chicken out of fridge and place in a frying pan on a medium heat, setting aside the remaining marinade. Cook for 10 minutes.
  5. After 10 minutes is up, add the chopped onions, spray with Frylight and cook for a further 5 minutes.
  6. Once this is complete, add the stock, the remaining marinade, peppers, spring onions, chilli and mange tout and cook for a further 10 minutes. Once this is complete, it’s ready to serve!