Enjoy your favourite takeaway dish without the unwanted calories! This super high protein version is even more delicious and will cook in the oven while you put your feet up... bliss!
500g skinless chicken breasts, cut into 2 centimetre pieces
2 tbsp cornflour
2 tbsp extra-virgin olive oil
250g tin pineapple
60ml no added sugar tomato ketchup
2 tbsp rice vinegar
1 tbsp soy sauce
1 garlic clove, crushed
¼ teaspoon red pepper flakes
1 white onion, diced
2 bell peppers, diced
3 spring onions, thinly sliced
Begin by preheating your oven to 180°C/350°F/gas 4.
Meanwhile, place the chicken and corn starch in a sealable bag and shake well to evenly coat the chicken.
Heat the olive oil in a wok over a medium heat. Add the chicken and stir-fry for around 2 minutes until it has turned golden brown before removing from the heat.
Once the chicken has cooked, drain the pineapple, making sure to reserve some of the juice for the sauce. To make the sauce, whisk together the pineapple juice, ketchup, rice vinegar, soy sauce, garlic and red pepper flakes in a small bowl.
Place the chicken pieces in a large roasting tin. Scatter over the pineapple, onion and bell peppers before pouring over the sauce. Remember to make sure that everything is well-coated, as this will let the vegetables and chicken absorb the sweet and sour flavours.
Cover the roasting tin with foil and bake for 45 minutes or until the chicken has cooked through and the sauce has become thick and sticky.
Scatter over a handful of spring onions before tucking in.
Serve with rice or noodles (calories below for recipe only).
Calories 300 Protein 40.7 Carbs 20.5 Fat 8.2