This classic Chinese takeaway dish is all about the contrast of sweet and sour – and in our version it’s the sweetness of the pineapple and the sour hit of the vinegar and soy sauce that will have you wanting more.
Ready in: 30 minutes
Low calorie cooking spray
8 skinless and boneless chicken thighs, cut into bite-sized pieces
1 large onion, roughly chopped
1 green pepper, deseeded and roughly chopped
3 large carrots, peeled and cut into chunks
435g can pineapple chunks in natural juice, drained, reserving 2 tbsp juice
1 garlic clove, crushed
1 level tbsp cornflour
1 tbsp tomato purée
1 tbsp red wine vinegar
2 tbsp soy sauce
Finely sliced spring onions, to garnish
Place a non-stick wok or deep frying pan over a high heat and spray with low calorie cooking spray. Add the chicken and cook for 3 minutes, stirring continuously. Transfer the chicken to a plate with a slotted spoon.
Add the onion, pepper and carrots to the wok and cook for 4 minutes, stirring occasionally. Return the chicken to the wok and cook for a further 3-4 minutes until the chicken is cooked through.
Meanwhile, make the sauce by mixing the reserved pineapple juice with the garlic, cornflour, tomato purée, red wine vinegar, soy sauce and 100ml of water.
Stir the sauce into the chicken and vegetables, add the pineapple and cook over a low heat for 2 minutes or until thickened. Scatter over the spring onions and serve hot with noodles or rice.
Recipes taken from the brand new recipe book Slimming World’s Fakeaways, which is available now in all 11,000 Slimming World groups across the UK and Ireland at the price of £4.95/€7.95.
Photos by Slimming World’s Fakeaways/Gareth Morgans.