This is my healthier take on Sweet & Sour Pork.
I am absolutely obsessed with Asian cuisine and this has always been one of my ultimate favourite dishes, so I decided to create a healthier version that doesn't skimp on taste or require any super complicated ingredients.
I experimented to try and get that balance between sweet & sour just right, but please feel free to adjust the amount of pineapple juice and vinegar in the recipe to get the balance just right for your taste ;)
What you will need:
500g Chicken Breast
2 Small Onions
2 Green Peppers (or a mix)
2 Medium Carrots (Julienne)
3 Canned Pineapple Rings (cut into small chunks)
Spring Onion for serving
Chicken spice to season chicken
Maizena for coating the chicken
For the Sauce:
1/4 Cup Soy Sauce
2 Tablespoons Honey
2 Tablespoons Worcester Sauce
1 Tablespoon White Vinegar
1 Tablespoon Tomato Sauce
2 Teaspoons Sambal Oelek (or any other chilli paste you have on hand)
1 Tablespoon Minced Garlic
1 Tablespoon Fresh Minced Ginger
1/4 Cup Canned Pineapple Juice
2 Tablespoons Maizena
Preparation:
Cut the chicken into bite-sized pieces, season with some chicken spice and coat with Maizena.
Fry the coated chicken pieces until crispy and golden and set aside.
Sautee the onions, peppers and carrots.
Prepare the sauce in a small bowl by combining the minced garlic & ginger, soy sauce, worcester sauce, sambal oelek, tomato sauce & vinegar and whisk well.
Add the sauce to the pan with your sautéed veggies.
Prep your "slurry" by combining the canned pineapple juice and 2tbsp Maizena, whisk well, add to the pan and cook until the sauce thickens.
Finally, add the pineapple chunks and chickens pieces to the sauce mixture and mix well.
Serve next to a bed of your choice of rice and some thinly sliced spring onions.
Enjoy!
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