Being half Chinese, I love rice dishes and I love everything chilli and spicy. I created this Sweet Chilli Chicken dish and it was divine! If you follow Slimming World, this dish is 4 syns (1 syn for 2 tsp of cornflour and 3 syns for 3 tsp of honey). If you try this recipe be sure to tag me over on Instagram - @sophiemleung!
Ingredients
serves 1
- Frylight
- 1 medium chicken breast, cut into strips
- 1 small onion, chopped
- 1 spring onion, chopped
- ½ carrot, sliced thinly
- ½ tsp salt
- ½ tsp ginger
- 1 tsp garlic
- 1 tsp sweetener
- 2 small fresh chillies, chopped finely
- 3 tsp honey
- 2 tsp white wine vinegar
- 2 tbsp tomato purée
- 2 tsp cornflour
- 300 ml chicken stock
Method
1. Spray a frying pan with Frylight and fry the chicken until browned. Add the onion, carrot and ½ of the spring onion and cook for 2 minutes, stirring occasionally.
2. In a small bowl, mix the chillies, tomato purée and white wine vinegar. Add to the frying pan and stir, cook for another 2 minutes.
3. Mix the cornflour with the stock and add to the frying pan along with the honey, sweetener, salt, ginger and garlic. Bring to the boil on a high heat and stir until thickened. Reduce to a medium heat and leave to simmer for 5 minutes.
4. Serve with rice and salad (optional) and garnish with the remaining spring onion.
3. Mix the cornflour with the stock and add to the frying pan along with the honey, sweetener, salt, ginger and garlic. Bring to the boil on a high heat and stir until thickened. Reduce to a medium heat and leave to simmer for 5 minutes.
4. Serve with rice and salad (optional) and garnish with the remaining spring onion.
Post a Comment