I’ve always found take-away Sweet & Sour dishes thoroughly disappointing. A bit sickly, kind of synthetic and at 500+ calories, sky-high on the ‘Not Worth It’ scale.
Now I don’t wanna blow my own trumpet, but my version is definitely way better so you should give it a bash!
It’s deliciously sticky, sweet, satiating – and miraculously, good for you! Stuffed full of fresh, crisp veggies and juicy chunks of pineapple, no excess oil and no nasties.
If the pictures aren’t persuasive enough, maybe the fact that this recipe is easy-peasy and takes a measly 30 minutes from start to finish will convince you.
That’s quicker than the Chinese Take-Away delivery man, I bet.
Plus, obvious brownie points and the illusion of culinary mastery.
I served this batch with plain ol’ white rice (*GASP* I used to be terrified of this stuff).
If you’re feeling fancy, you could serve with homemade egg-fried rice (shout if you want a recipe!) or with Cauliflower Rice (I mentioned this here).
This recipe serves 3, which seems like a weird number, but it’s actually brilliant because you get a serving each for you and your lucky companion plus incredible leftovers for lunch the next day! My Lunch Club at work was pretty impressed / jealous.
Domestic Goddess halo intact.
Sweet & Sour Chicken
- 425 g can pineapple chunks in natural juice
- 2 Tbsp cornflour
- 2 Tbsp soy sauce (reduced salt)
- 2 Tbsp white wine vinegar
- 2 Tbsp Sukrin Gold (sub. granulated sweetener / coconut sugar / brown sugar)
- 2 Tbsp reduced sugar & salt ketchup
- 1/2 tsp dried chilli flakes, or to taste
- 400 g chicken breast, diced
- 1 onion, cut into wedges
- 1 peppers, diced
- 2 cloves garlic, minced
- 25 g ginger, minced
- 150 ml chicken stock
- black pepper
- sesame seeds, optional garnish
For the sauce, drain the pineapple juice into a large bowl, reserving the fruit for later. Add your cornflour to the juice and stir until smooth. Next, add the soy sauce, vinegar, Sukrin, ketchup and chilli flakes and mix well. Set aside.
Heat a large pan / wok on medium - high heat. Oil your pan with your chosen cooking spray and throw in the onion and peppers. Cook for 2-3 minutes before adding the chicken.
Stir-fry for another 1-2 minutes, until the chicken is just coloured on both sides.
Add the garlic, ginger and pineapple and cook for another minute.
Give the sauce a quick stir before pouring into the pan with the chicken and vegetables. Add your stock, reduce the heat to medium-low, and simmer for around 10-15 minutes until the sauce is thickened and glossy.
Season with black pepper and garnish with sesame seeds to serve.
Nutritional Information per serving:
Calories: 306 / Carbohydrate: 38g / Protein: 34g / Fat: 2g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.