Gluten Free · Main Meals · Recipes

Sweet & Spicy Chicken

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Sweet & Spicy Chicken

When I was a kid we celebrated special occasions at our local Chinese restaurant. Without fail, on the table was sweet and sour pork and honey chicken. These were my favs, both deep fried and covered in a sweet syrupy sauce. The sweet greasy coating left in my mouth never failed to make me smile. These days that is exactly what I would avoid (well when sticking to the diet). This dish is a nod to sweet and sour, but is low fat, low sugar, quick and easy.

Equipment required

1 non stick wok

Shopping list for 2 people

2 large chicken breasts
1 egg yolk
1 small onion
1 small red pepper
70g of tinned pineapple rings or wedges, no added sugar
Seasoning
Splash of vege oil

Sauce

1 tbsp of tomato paste
2 tbsp of the pineapple juice from the tin
2 tsp of soy sauce
1 tsp worcestershire sauce
1 small red chilli, de seeded if you want it mild, I used 1/2 the seeds
1 tbsp water
Squeeze of lemon

Method to the madness

Dice the chicken breasts, place them in a bowl and mix with egg yolk and some seasoning

Peel and slice the onion into wedges, dice the red pepper into small squares, about 1cm, cut the pineapple into wedges if it is in rings

Mix the ingredients of the sauce together, taste for seasoning

Heat the wok to a medium – high heat, add the oil, stir fry the chicken in batches, depending how large your wok is. Once cooked remove from the wok and set to the side

Stir fry your veges for 2 minutes, add the pineapple, then add the sauce, stir fry for another minute, add the chicken back in and mix through. Serve with your fav low carb side, I served it with steamed broccoli. ENJOY!

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