Sweet & Sour Chicken with Coriander Rice

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

Salt

Pepper

preparation 7 mins • you cook for 15 mins • total time 22 mins

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.

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

Measuring jug

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!

Pour boiling water into your large saucepan containing the rice and turn the pan onto a high heat. Bring this to the boil and leave the rice to boil for 9-10 minutes until soft but not like rice pudding! By the time it's ready everything else will be cooked.

Put your small saucepan on a low heat with a teaspoon of oil. Add in the grated garlic and ginger, stir and allow this to cook gently as the pan heats up. Pour 150ml of tomato ketchup and 150ml of pineapple juice into a measuring jug and add to the garlic and ginger. Stir through in the pan and add 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar and 2 tablespoons of honey. Stir and leave to heat through.

Turn on your frying pan/wok on a high heat and whilst it's heating up, season the chicken with a small pinch of salt & pepper. When your pan is nice and hot, add a teaspoon of oil and add in the chicken. Cook this for 4 minutes, turning the pieces of chicken occasionally to ensure that any pink uncooked bits get turned to face the heat.

Keep an eye on the rice and when ready, drain into a sieve and return to the pan. It can stay there whilst you finished off the chicken and sauce.

Add the peppers and spring onion to the chicken and cook for just a further minute. Whilst you're waiting, add the chopped coriander to the rice and stir it through. Your sauce should be bubbling away nicely now so turn the heat off it and pour into the wok/pan with the chicken. Give it a good stir together and you're done!.

To serve, simply divide the rice and chicken between two bowls or plates!

I hope that you enjoy it.

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