2 skinless chicken breasts, sliced very thinly.
There's no need to measure out the following 5 ingredients before cooking along.
150ml Pineapple juice
150ml Tomato ketchup
1 tablespoon of soy sauce
1 tablespoon of rice vinegar (white wine vinegar will do if you don't have)
1 tablespoon of clear runny honey
Half red pepper chopped
Half green pepper chopped
1 spring onion chopped
1 inch of ginger grated
1 clove of garlic grated
150g basmati rice
A handful of chopped coriander
preparation 7 mins • you cook for 15 mins •
Watch a 30 second preview of my cook-along video below
This is a perfect example of how healthy low-fat food doesn't need to be bland and boring. What could be better than a guilt-free version of the takeaway favourite - sweet and sour chicken? My version contains virtually no fat and has the taste to rival any takeaway. It also looks fantastic. The tangy sauce with crunchy peppers and lean stir fried chicken go perfectly with fragrant coriander rice.
Large saucepan to boil the rice
Sieve to drain the rice
Large frying pan/wok to cook the chicken
Small saucepan to make the sauce
Before you start have the uncooked rice rinsed and ready to start in your large saucepan on the hob. Also have both your small saucepan and frying pan/wok on the hob. Have all the veg chopped and ready. Have your bottles and pineapple juice near the hob. Fill your kettle and when it's boiled click here!