Food blogger and former writer for Weight Watchers Magazine, Janey Green has shared with us one of her favourite weekend recipes! (A heavenly healthy substitute for those cheeky chinese takeaways)...

This is a really delicious recipe. It's very low fat and extremely low in calories, leaving you lots of flexibility as to how you serve it. It is also extremely simple to make so a great one to do with the kids!

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Typically, a portion of sweet and sour chicken from a restaurant is approx.920kcal/13 WeightWatcher propoints (pp) per portion. My FAKEAWAY recipe works out to approx.250kcal/5pp for the WHOLE amount, or approx.125kcal/2pp per portion if shared between two people!

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YOU WILL NEED :

(For 1 large or 2 average portions)

165g chicken breast
(or vegetarian equivalent)

1 crushed garlic clove

3 tablespoons Chinese rice wine vinegar

2 teaspoons artificial sweetener

1/2 large jar smooth tomato passata

1/4 fresh pineapple, diced

1 teaspoon cornflour

1 teaspoon low salt soy sauce

White pepper to taste

Cut the chicken breast into an equal number of cubes. This makes apportioning the portions so much easier when you serve between two people, as you can share them evenly.

Put all the ingredients together in a saucepan. Make sure that the cornflour is mixed in well.

Bring to the boil, stirring occasionally, until the chicken is cooked. This should take around 15-20 minutes. Because the chicken is cooked in the sauce, it remains lovely and moist.

Depending on how many extra calories/pp you wish to use for your accompaniments, you could serve this Chinese dish traditionally with a 60g portion of rice for 215kcal/6pp, or grate/blitz some cauliflower and fry quickly with a little garlic and soy sauce as a carb-free alternative to rice.

...or pop into halved peppers like I did and bake for 30-40 minutes until the peppers are roasted.

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Fake, fab and fruity!

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TIP

You could substitute the chicken breast for prawns or a vegetarian equivalent. You could also add onions and green pepper to the sauce to bulk it out further and add interest. Fry the onion and pepper first in a few sprays of Frylight oil to soften a little before adding the remaining ingredients.