Low-Calorie Sweet and Sour Chicken
Servings: 1
Calories: 246kcal
Ingredients
- 100 g skinless chicken breast sliced into thin strips
- 1/2 red chilli de-seeded and chopped
- 2 large ripe tomatoes skinned and chopped
- 2 teaspoons light soy sauce
- 2 teaspoons white wine vinegar or rice vinegar if you have it
- 1 piece ginger (about 2cm peeled and finely chopped)
- 1 clove garlic peeled and finely chopped
- 100 g Shirataki noodles
- 50 g pak choi white part only, chopped or <g class="gr_ gr_112 gr-alert gr_gramm gr_hide gr_inline_cards gr_disable_anim_appear Grammar multiReplace replaceWithoutSep gr-progress" id="112" data-gr-id="112">other green leafy vegetable</g>
- 50 g carrot chopped into 2 cm strips
- 2 spring onions chopped into 2cm strips
- 30 g red pepper sliced into 2 cm strips
- 1 teaspoon light low-calorie soy
- 6 shots 1 cal oil
- 1-2 teaspoon sweetener of your choice. Adjust the calories as appropriate
Instructions
- Spray a small pan with oil and gently soften the ginger, garlic and chilli for 2-3 minutes, stirring all the time
- Add in the chopped tomatoes, 2 teaspoons of soy, 2 teaspoons of vinegar
- Cook for 3-4 minutes till you have a thick sauce.
- Now taste and add sweetener to your own preference. I found I needed 1 sachet of Truvia which would equate to about a teaspoon of sugar but you may find you a little more.
- Spray a wok with 1 cal and brown the chicken on all sides before adding it to the sweet and sour sauce and cooking gently for 8-10 minutes.
- About 3 minutes before you want to eat stir fry the remaining vegetables, adding soy and water as necessary and then add the pre-rinsed shirataki noodles.
- Place the vegetable stirfry on a plate then add the chicken sweet and sour on top.
Nutrition
Serving: 1g | Calories: 246kcal | Carbohydrates: 26.9g | Protein: 27.8g | Fat: 4.4g