Recipe: Appetizing Healthy Sweet & Sour Chicken

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Healthy Sweet & Sour Chicken. See more ideas about healthy sweets, yummy food, food. Nutritionists share their go-to healthy desserts that satisfy your sweet tooth without going overboard or throwing your weight loss progress down the drain. Sweet and sticky dates stuffed with peanut butter and coated in chocolate — what could be better?

Healthy Sweet & Sour Chicken Looking for a dessert with all the taste, but fewer calories? Check out our collection of deliciously satisfying healthy sweets and indulge without guilt. A healthy breakfast alternative, snack idea, lunch box addition and on-the-go treat. You can have Healthy Sweet & Sour Chicken using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Healthy Sweet & Sour Chicken

  1. Prepare of boneless, skinless chicken breasts.
  2. You need of veg oil.
  3. You need of medium onion, cut into 12 wedges.
  4. Prepare of peppers, red, green, orange or yellow, deseeded and cut into chunks of about 3cm/1¼in.
  5. You need of x 225g/8oz can water chestnuts.
  6. It’s of x 425g/15oz can pineapple chunks in natural juice drained.
  7. Prepare of garlic cloves, peeled and crushed.
  8. It’s of g/1oz piece fresh root ginger, peeled and finely grated.
  9. Prepare of freshly ground black pepper.
  10. You need of Sauce.
  11. It’s of Juice from 2 tins pineapples approx 300ml.
  12. You need of cornflour.
  13. You need of dark soy sauce.
  14. It’s of white wine vinegar.
  15. You need of granulated sweetener.
  16. It’s of tomato ketchup.
  17. It’s of dried chilli flakes.

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Healthy Sweet & Sour Chicken step by step

  1. To make the sauce, drain both the pineapple tins in a sieve over a bowl and keep all the juice – you should have about 250ml. Add 300ml water, then stir in the soy sauce, vinegar, sweetener, ketchup and chilli flakes until thoroughly combined. Set aside. Put the cornflour in a bowl and stir in approx three tablespoons (or more) if required of water to make a smooth paste..
  2. Cut each chicken breast into eight or nine even pieces. Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally..
  3. Add chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds..
  4. Give the cornflour and water mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice..

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