Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tangy stir-fried chicken and peppers — China.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 700 g chicken thighs, cubed
- 2 peppers
- 1 onion, in chunks
- 1 x 400g tin chopped tomatoes
- 2 tbsp cider vinegar
- 2 tbsp soy sauce
- 1 tsp grated ginger
- 1 tbsp oil
- Cauliflower rice, to serve
Optional extras
- A little sweetener
Method
- Heat the oil in a wok over a high heat and stir-fry the chicken for 6 minutes, until golden and cooked through. Remove.
- Add the peppers and onion and stir-fry for 4 minutes, until softened with charred edges.
- Add the tomatoes, vinegar, soy sauce, ginger and sweetener (if using) and simmer for 5 minutes, until the sauce thickens and turns glossy.
- Taste — it should be sharply tangy; add a little more vinegar rather than sugar if it needs lifting.
- Return the chicken, warm through, and serve over cauliflower rice. Taste before adding salt — the soy sauce already seasons the dish.
Swaps and tips
Takeaway sweet-and-sour is mostly sugar — the tomato and vinegar do the work here. Pork or prawns work well too.
Add carbs for the family (optional)
For the family, serve over brown or basmati rice. Keep the on-plan version over cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 12 g | 4 g | 17 g | 324 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
