I can’t take full credit for this in the sense that it wasn’t an idea that came to me but rather a wee challenge that someone gave me! I personally baked my chicken beforehand (roasted seasoned with black pepper and a spray of garlic frylight) and then cut it into cubes. If using a vegetable allowance divide it between chopped green peppers and grated cauliflower (to make rice).
It tastes equally as great using just green peppers and using raw chicken to cook in the pan with the sweet and sour sauce.
1. Prepare the sweet and sour mixture by dissolving 1-2 tablet sweeteners in 150ml boiling water, add in garlic and ginger to taste, one tablespoon soy sauce (low sodium if you’re watching the salt) and 2 tablespoons of white wine vinegar. I also added in chilli flakes to give it a kick.
2. Spray a pan with frylight and start to cook the green peppers and warm through the chicken. Once the peppers begin to pop add in the sweet and sour mixture.
3. Simmer and reduce down the liquid- it will be too thin to be a proper sauce but you can leave it a bit wetter than I did if you prefer.
4. Prepare the cauliflower rice by dry frying until it begins to change colour, stir in some coriander and serve alongside the chicken.
© Chanden/charliekilosugar 2015. Original content please do not reproduce.