SWEET CHILLI CHICKEN AND RICE

January 23, 2018


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.



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