150g Skinless chicken breast (chopped into 1cm cubes)
1/2 Red chilli (De seeded and sliced)
2 Tomatoes (skinned and chopped)
2 teaspoons Light soy sauce
2 teaspoons White wine vinegar (or rice vinegar if you have it)
1 piece Ginger ((about 2cm) peeled and finely chopped)
1 clove Garlic (Peeled and finely chopped)
100g Shirataki noodles
50g Pak Choi (white part only, chopped)
50g Carrot (chopped into 2 cm strips)
2 Spring onions (chopped into 2cm strops)
30g Red Pepper (sliced into 2 cm strips)
1 teaspoon Light low cal soy
6 shots 1 cal oil
1-2 teaspoon Sweetener of your choice (I used truvia, but you may prefer to add honey or sugar. Adjust the calories as appropriate)
Spray a small pan with oil and gently soften the ginger, garlic and chili for 2-3 minutes, stirring all the time
Add in the chopped tomatoes, 2 teaspoons of soy, 2 teaspoons of vinegar
Cook for 3-4 minutes till you have a thick sauce.
Now taste and add sweetner to your own preference. I found I needed 1 sachet of truvia (about a teaspoon of sugar) but you may find you a little more.
Spray a wok with 1 cal and brown the chicken on all sides before adding it to the sweet and sour sauce and cooking gently for 8-10 minutes.
about 3 minutes before you want to eat stir fry the remaining vegetables, adding soy and water as necessary and then add the pre-rinsed shirataki noodles.
Place the vegetable stirfry on a plate then add the chicken sweet and sour on top.
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