SWEET & SOUR CHICKEN 

SERVES 4

4 CHICKEN BREASTS
1 LARGE ONION PEELED AND CHOPPED
1 RED PEPPER CHOPPED
3 CARROTS – PEELED AND SLICED
142G BEANSPROUTS
227G GREENS – SLICED
SMALL CAN PINEAPPLE CHUNKS IN NATURAL JUICE
1 GARLIC CLOVE PEELED AND CRUSHED
1 LEVEL TBSP CORNFLOUR
1 LEVEL TBSP TOMATO PUREE
1 TBSP RED WINE VINEGAR
2 TBSP SOY Sauce

cut chicken into bite sized pieces 
heat a non stick wok until hot and spray with frylight
cook chicken stirring continuously, transfer to a plate
add onions, peppers and carrots to the wok and cook for 4 mins
add chicken, and cook for 4 mins until cooked through

in a separate frying pan cook beansprouts and greens with 142 ml water and cover with a lid. 

mix pineapple juice with garlic, cornflour, tomato puree , red wine vinegar, soy sauce and 100ml water
stir the sauce into the chicken, cook for 2 mins over low heat to thicken.
remove from heat, stir in drained pineapple and serve with beans and greens

 

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