Sweet n sour chicken Enjoy this fakeaway. It is a cheaper, lower sugar alternative to the takeaway version and the meat is stir-fried instead of deep fried, making it a much healthier choice. What's not to love? Dinner Main Print this recipe Details Serves: 4Number of ingredients: 11+To prep: 10 minutesTo cook: 20 minutesDifficulty: Medium Nutrition per servingEnergy: 1352kJProtein: 32gCarbohydrate: 43gTotal fat: 18Saturated fat: 4gFibre: 9gSodium: 121g Ingredients 2 tablespoons of olive oil 500g of trimmed chicken, diced into cubes 4 cups of raw mixed vegetables, eg onion, carrot, celery, capsicum, green beans, snow peas, corn, bok choy (whatever you have) cut into cubes. 1 teaspoon of salt reduced stock powder 1 cup of water 2 tablespoons of vinegar 2 teaspoons of brown sugar 2 tablespoons of salt reduced tomato sauce ½ cup of pineapple pieces, peeled if fresh or drain the juice if using canned pineapple. 2 tablespoons of cornflour 3 cups of cooked brown basmati rice Method Heat oil in large frying pan Add chicken and cook until brown Reduce heat to medium and add the mixed vegetables. Continue to cook for 5 more minutes Reduce heat to low and add in the chicken stock powder, water, vinegar, brown sugar and tomato sauce and simmer for 5 minutes Add in the pineapple. In a separate bowl mix cornflour and two tablespoons of extra water and mix until a smooth paste. Add to frying pan Mix everything together until cornflour goes clear and sauce thickens to desired consistency Serve with low GI brown basmati rice.
