Sweet n Sour Chicken

Serves 4 35-40 Minutes

Meal Breakdown 1920kj per serve

Protein 38g

Carbohydrates 67.4g

Fats 7.3g

Sauce

• 1⁄3 cup (85ml) soy sauce (or tamari if gluten free)

• 1⁄4 cup (60ml) pineapple juice (ml)

• 1 1⁄2 tbs Worcestershire sauce

• 1 1⁄2 tbs apple cider vinegar

• 1 1⁄2 tbs tomato sauce

• 2 tsp cornflour

Ingredients

• 1 tbs olive oil

• 1 onion diced

• 2 capsicums any colours, deseeded & diced

• 550g skinless chicken breast diced

• 3 tbs minced garlic (or fresh)

• 1 tbs minced ginger (or fresh)

• salt & pepper, to taste

• 1 cup (160g) pre-cooked basmati rice cooked according to packet directions Note: Brown rice is lower carb - I didn't have any when I cooked this!

• 1 spring onion sliced
  

Method

1. Combine sauce ingredients in a jar/container and shake well to combine.

2. Heat half the oil in a medium non-stick fry pan over medium heat.

3. Add onion and capsicums and sauté until translucent and starting to get some colour. Set vegetables aside.

4. Add remaining olive oil to the pan and cook chicken until starting to brown. Add garlic and ginger and cook until fragrant. Add the cooked vegetables back into the pan and stir to mix.

5. Add sauce and cook until it is slightly thickened. Adjust seasoning.

6. Divide rice between bowls or containers, top with chicken and scatter over spring onion and sesame seeds.

   *If meal prepping this dish, can be stored in the fridge for up to 3 days or freezer for up to 2 months.

Here's my recipe on Macrofactor so you can see the full breakdown: https://link.macrofactor.app/custom-food?userId=usudUIe7JhVrCRJMUiddirN37xs1&foodId=1735438800169947