Sweet and Sour Chicken Bowl

Name: Sweet and Sour Chicken Bowl
Yield: 2 portions
Ingredients: 200 g uncooked chicken breast (or use protein of choice e.g. tofu/beef); 1 egg; salt; pepper; 2 tbsp cornflour; 2 tbsp vegetable oil; 1 onion (chopped into chunks); 2 peppers (chopped into chunks); 2 cloves garlic (minced); 1 pack microwave basmati rice; 1 carrot (julienned or grated); 1 spring onion (diced); sesame seeds; 90 g reduced sugar ketchup; 60 ml reduced salt soy sauce; 2 tbsp oyster sauce; 5 tbsp white wine vinegar; 2 tbsp sweetener (I used Splenda); 100 ml water; 0.5 tsp cornflour (mixed with warm water)

You need to try this delicious, high protein sweet and sour bowl! Make sure to save for your next meal prep

Yield2 portions

Ingredients

Sauce

Directions

1
Dice the chicken breast and add to a bowl along with the egg, cornflour, salt and pepper. Mix well and let sit in the fridge for 20-30 minutes.
2
Chop the peppers and onion into chunks.
3
For the sauce, mix the ketchup, soy sauce, oyster sauce vinegar and sweetener together. Set aside.
4
Add 2 tbsp of oil to a hot pan and then add the chicken. Let it fry for 5 minutes then flip each piece over. Keep frying until browned and crispy. Remove and set aside once done. Place on a plate with kitchen paper to soak up the oil.
5
On the same pan add in the garlic and onion. Fry for 2 minutes with a dash of water then add in the peppers.
6
Add the sweet and sour sauce to the veg along with 1/2 tsp of cornflour mixed with a little water. Then add 100ml of water to the sauce and let this come to a boil. Reduce the heat and let it simmer for 5 minutes or so until the sauce thickens up.
7
Add back in the chicken. Mix and simmer for a few minutes.
8
Microwave the rice and divide into 2 portions. Add the sweet and sour to each bowl. Top with the julienned carrot, spring onion and sesame seeds.

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