US
Sweet and sour chicken
Prep and cooking time: 25mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
80g uncooked brown rice
1 tbsp cornflour
3 tbsp tomato puree
2 tsp dark soy sauce
1 tbsp coconut oil
400g skinless boneless chicken thighs, or pork loin, cubed
1 brown onion, finely diced
3 garlic cloves, finely diced or minced
1 inch fresh ginger, minced
1 tsp dried chilli flakes (optional)
150ml pineapple juice
1 orange pepper, diced
1 red pepper, diced
1 yellow pepper, diced
2 pak choy bulbs, sliced
120g sugar snap peas
200g fresh pineapple chunks
4 spring onions, finely sliced
1-2 tbsp sesame seeds (optional)
Method
Prepare the brown rice as per package instructions.
Mix the cornflour, tomato puree, and soy in a small dish until well combined.
Heat the oil in a large wok or non stick frying pan, over high heat.
Fry the chicken until golden brown.
Add the onion, garlic, ginger, and chilli flakes and cook for 2-3mins, or until softened and lightly coloured.
Add the cornflour, tomato, soy mixture and coat the chicken well.
Reduce the heat to medium, add the pineapple juice and chunks, and vegetables. Cover with a lid and cook for 5-8mins, or until the vegetables are cooked to your liking.
Take off the heat, serve with brown rice, spring onion, and sesame seeds.