A typical portion of sweet and sour chicken with egg fried rice from the take away can be loaded with a staggering 1140 kcals and 58g fat. This alternative recipe is delicious.

Ingredients

1	teaspoon sunflower oil
1	clove garlic, crushed (optional)
1	teaspoon fresh ginger, finely chopped (optional)
150	g boneless, skinless chicken breast, sliced
1	red pepper, sliced
1	green pepper, sliced
210	g cabbage (Chinese), roughly chopped
3	spring onions, sliced
110	g water chestnuts, drained and halved
For the sauce:
1	tablespoon light-brown sugar
1	tablespoon white wine vinegar
100	ml chicken stock
1	teaspoon tomato puree
1	teaspoon cornflour,

Directions

1. Instructions
   
   
2. 1. Heat the oil in a non-stick frying pan, add the garlic, ginger and pork and fry for 3-4 minutes until the chicken is tender.
   
   
3. 2. Add the peppers, bok choi, spring onions and water chestnuts and continue to fry for 3-4 minutes until the vegetables are just tender.
   
   
4. 3. Mix together all the sauce ingredients. Add to the frying pan and simmer for 1-2 minutes until the sauce has thickened.
   
   
5. 4. Serve with plenty of steamed rice or plain noodles.
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat High in manganese High in niacin High in selenium High in vitamin A High in vitamin B6 Very high in vitamin C