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+ servings

Sweet and Sour Chicken

  • Prep Time
    5 MINS
  • Cook Time
    30 MINS
  • KCals 315
  • Carbs 20G
  • WW Points:
  • 2 Green
  • 1 Blue
  • 1 Purple
4 Servings

Ingredients

  • 1 onion diced
  • 2 cloves garlic crushed
  • 2 chicken breasts diced
  • 3 small to medium peppers deseeded and diced. One of each colour
  • 8 baby corn chopped
  • 1 courgette diced
  • 1 handful sugar snap peas cut in half
  • ½ orange Juice only
  • 2 tbsp granulated sweetener
  • 4 tbsp rice vinegar
  • 70 g tomato puree
  • 1 tin chopped tomatoes
  • 400 ml chicken stock
  • ¼ cucumber sliced
  • 4 spring onions chopped
  • 2 tbsp dark soy sauce
  • ¼ tsp xanthan gum
  • 1 handful fresh pineapple chopped
  • low calorie cooking spray

Instructions

  1. Mist a decent sized wok with low calorie cooking spray

  2. Add the onion and garlic to the wok, and cook on a medium heat until they start to soften
  3. Add the diced chicken breast and cook until it starts to colour slightly
  4. Add the peppers and baby corn and cook for a few minutes
  5. Add the courgette and sugar snaps and cook for another 2 or 3 minutes
  6. Pour in the orange juice, sweetener, rice vinegar, tomato puree and chopped tomatoes
  7. Stir well, then add the stock. Stir again
  8. Cook for about 20 minutes until it starts to thicken slightly
  9. Add the cucumber, spring onions and soy sauce. Stir
  10. Place 200ml of the sauce into a jug and whisk in the xanthan gum a ¼ of a tsp at a time. You will need to whisk well - and keep whisking!

  11. Return the thickened sauce to the pan and stir will - it will thicken the sauce.
  12. Toss in the pineapple, stir and remove from the heat straight away
  13. Serve with rice or noodles and a sprinkling of freshly chopped spring onions