No Count Sweet and Sour chicken
Total 13sp ~ serves 4 ~ 3sp per serving ~ with Quorn 2sp per serving
6 skinless chicken breast fillets, very thinly sliced (10sp) or 6 Quorn Fillets (6sp)
6 spring onions, trimmed and finely sliced
2 garlic cloves, peeled and finely chopped
Salt and freshly ground black pepper
3 tbsp light soy sauce (2sp)
Low calorie cooking spray
1 tbsp dark soy sauce (1sp)
2 tbsp sweetener
1 tbsp balsamic vinegar
1 tsp paprika
½ tsp Chinese 5-spice powder
Spring onion slivers and lime wedges, to garnish
Place the chicken in a shallow ceramic dish. Sprinkle over the spring onions and garlic, season well and pour over the light soy sauce. Toss to mix well, cover and marinate in the fridge for 30 minutes.
Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Add the chicken mixture and cook for 5-6 minutes and then add the dark soy sauce, sweetener, vinegar, paprika, 5-spice powder and passata. Stir to mix well and bring the mixture to the boil.
Reduce the heat and cook gently for 3-4 minutes or until the chicken is cooked through. Check the seasoning before serving garnished with spring onion sliver and lime wedges to squeeze over.
I'd be tempted to throw in some pineapple chunks too for extra sweet!
You can also make this recipe with pork 500g = 20sp. Add rice for 6sp per 60g dried weight or cauliflower rice for zero.