I’m a sucker for a yummy sweet and sour. It’s my go to takeaway meal!! This dish is so delicious but without all the calories… will be cooking this a lot more at home now…

A really tasty option for dinner tonight. It’s the ideal meal to cook over the weekend to enjoy as a FAKEAWAY or as a CHEATMEAL.

Traditional sweet and sour is unnesasarily deep-fried… but lets face it its yummy!! As this is a clean eating blog I’ve opted to use corn flour which is a low carb and gives a wonderful batter to the chicken. It takes one hour to bake in the oven… but don’t let that put you off. The result is succulent… melt in your mouth…tender chicken!

The homemade sweet and sour sauce is pretty darn close if not yummier than the one that you would get in a restaurant but without being loaded with real sugar!!

If you’d like to give it a go… here’s the recipe ❤

Ingredients:

Serves 2

For the chicken batter:

• 3 chicken fillets
• 3 tbsp corn flour
• 1 egg
• Coconut oil

For the sauce

• 120 ml apple cider vinegar
• 60 ml ketchup
• 6 tbsp granulated stevia
• 1 tbsp honey
• 5 dessert spoons of pineapple juice
• 2 tbsp soy sauce or coconut aminos

If you like TONS of sauce double up on the ingredients ❤

Side dishes

• Basmati rice
• 1 green pepper
• 1 onion
• Pineapple chunks (I use the pineapple snack pots from aldi & use the juice for the sauce)
• Sprinkle of sesame seeds

Method:

• Cut the chicken breasts into chunks
• Whisk the egg in a bowl
• Add cornflour to another bowl

• Pre heat oven to 160 degrees celsius
• Heat a large pan with some coconut oil
• Add the chopped chicken into the corn flour bowl and mix well to coat all of the chicken
• Dip each chicken piece into the egg and then onto a hot pan (I did this in 2 batches)
• Cook until brown (The chicken will not be cooked through at this stage, it will be finished off in the oven)
• Add the chicken to a small- medium sized oven dish as the chicken needs to be immersed in the sauce.

I used a 9’’ x 6’’ dish.

• To make the sauce simply add all of the sauce ingredients to a small saucepan and heat gently to combine.
• Pour over the chicken and loosely cover with some tin foil
• Bake in the oven for 55 minutes- 1 hour stirring occasionally to ensure all of the chicken is coated evenly.

• Optional When the chicken is almost done saute a chopped onion, pepper & pineapple in a pan with some coconut oil
• Boil some basmati rice as per packet instructions
• Serve rice and veg with the sweet and sour chicken
• Sprinkle with sesame seeds

DELICIOUS!!

You might let me know if you try this one out 🙂

or if you follow me on INSTAGRAM use the #aimeesappetite

Happy cooking…

Aimee ❤