Sweet & Sour Chicken Fakeaway

Sweet & Sour Chicken Fakeaway

I have decided to start creating some healthy, easy alternatives to takeaway favourites. I want all my fake-away dinners to be the kind of dishes you cook when you've got guests coming round and you want to serve a great dinner which everyone will enjoy, without the guilt.

Here is my recipe for sweet and sour sauce:

There's something so artificial about take-away sweet and sour sauce, and on paper i'm really not sure why i love it so much - but i do. It's one of those dishes i crave every once in a blue moon and there's little that replaces it.



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Healthy Sweet & Sour Fakeaway

This healthy sweet and sour takeaway is packed with lots of fresh pineapple and peppers; serve with baked fish, chicken or pork for the ultimate comforting fake-away!

Course:

Main Course
Cuisine:

Chinese
Servings: 2

Ingredients
Sauce
  • 1
    tablespoons
    cornflour
  • 1/2
    pineapple
    (roughly chopped)
  • 1
    tablespoon
    rice wine vinegar
  • 1
    tablespoon
    honey
  • 2
    tablespoons
    tomato puree
  • 2
    tablespoons
    soy sauce
  • 1
    teaspoon
    garlic powder
  • 1
    teaspoon
    crushed chilli flakes
    (optional)
Rest of ingredients
  • Oil or low cal spray
  • 2
    tbsp
    soy sauce
  • 3
    chicken breasts
    cut into bite sized chunks
  • 1
    onion
  • 1
    tbsp
    ginger garlic paste
    (if you don’t have the mixed one, just add a tsp of each)
  • 2
    bell peppers
    (Of any colour, but I like to use one red and one green)
  • ¼
    pineapple
    cut into bitesized chunks
  • 2
    spring onion
    (Optional)

Instructions
  1. Mix your chopped chicken with ginger garlic paste and 2 tbsp soy sauce; set aside to marinate for 20 minutes whilst you make the sauce

  2. To make the sauce: mix all 'sauce' ingredients together and blend until smooth in your food processor/blender

  3. Heat a large frying pan and spray with low-cal spray or a small amount of oil

  4. Add chicken and chopped onions to the pan and stir fry until chicken begins to brown

  5. Add peppers, and stir fry until chicken is cooked through and peppers and onions are lightly browned 

  6. Add the sauce you prepared earlier to the pan, turn down the heat and stir thoroughly to coat the chicken and veg

  7. Cook for a further 5 minutes, then remove from heat and serve

  8. I served mine with steamed white rice, sprinkled with chopped spring onions



Let me know what you think...


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