Instead of reaching for the Chinese takeaway menu, try making this super easy, and healthier, sweet and sour sauce and pairing it withchickenmeatballs for a healthier alternative to a traditional Chinese dish
noneIngredients2 chicken breasts, cut into chunks2 tbsp soy sauce1 tbsp of cider or white wine vinegar4 tbsp orange juice1 tbsp tomato puree1 small red pepper, seeds removed and then finely diced120g tinned or fresh pineapple, cut into small chunks1 tsp brown sugarFrylightMethodStir fry the chicken in Frylight for 5 minutes in a frying panput the pineapple, pepper, soy sauce, vinegar, tomato puree, orange juice and sugar into a small pan, stir well, and bring to the boil. Add the chicken, and allow to simmer in the sauce for 15 minutes. 2 chicken breasts
Ingredients 2 tablespoons vegetable oil 2 boneless chicken breasts, sliced into strips Salt and pepper 1/2 cup chopped red pepper 4 teaspoons cornstarch, mixed with 4 teaspoons water 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice 3 tablespoons light brown sugar 3 tablespoons rice wine vinegar 1/4 cup chicken stock 1/2 cup chopped green pepper Cooked rice, for serving
Serve with the chicken and some egg-fried rice. I'm not a huge fan anyway, with the delights of Indian and Thai takeaways available, but it was one of those evenings where I had no idea what to make for the in-laws, and they 'fancied Chinese'
cook from frozen in ten minsI've discovered it's really very easy to make your own sweet and sour sauce (with pineapple for everyone) throw in some pork meatballs and boiled rice and you can recreate your favourite takeaway in no time
I made a noodle and vegetable stirfry to go with the chicken – if I’d had the spare calories, I might have cooked some rice and the vegetables would have been added into the sweet and sour mix instead, but shirataki noodles, while filling, really do need to be cooked with something