Sweet and Sour Chicken

Ingredients for  4  Servings

• 450g

  Chicken breast fillets, skinless and cut into bite sized pieces
• 1

  Egg white
• 4 tbsp

  Water
• 175g

  Canned water chestnuts, drained and coarsely chopped
• 2 tbsp

  Light soy sauce
• 1 tbsp

  Dark soy sauce
• 2 tbsp

  Rice wine or dry sherry
• 1 tbsp

  Artificial sweetner
• 2 tsp

  Salt
• 2 tsp

  Black pepper, freshly ground
• 110g

  Red pepper, deseeded and cut into 2.5cm pieces
• 110g

  Carrots, peeled and thinly sliced on the diagonal
• 1 tbsp

  Cornflour
• 50g

  Spring onions, cut into 2.5cm pieces
• -

  Low calorie cooking spray
• For the Sauce

• 150ml

  Chicken stock
• 1 tbsp

  Light soy sauce
• 2 tsp

  Dark soy sauce
• 1 tsp

  Sesame oil
• 2 tbsp

  Chinese white rice vinegar or cider vinegar
• 1 tbsp

  Artificial sweetner
• 2 tbsp

  Passata
• 2 tsp

  Cornflour with 1 tbsp water
• To Serve

• -

  Spring onions (optional)

Approximate Times

• Preparation :

  Less than 20 minutes
• Cooking :

  Less than 20 minutes

Method

1. Put the chicken, egg white and water in a bowl and mix together using your hands. Add the water chestnuts, the light and dark soy sauces, rice wine, sweetner, salt and pepper and mix well.
2. Bring a pan of water to the boil and blanch the peppers and carrots for 4 minutes, until just tender. Drain and set aside.
3. Sprinkle the chicken with the cornflour and mix together. Spray a large wok with low calorie cooking spray and place over a medium heat. Add the chicken and stir-fry until cooked through. Remove with a slotted spoon and drain on kitchen paper.
4. Place all the sauce ingredients, except the cornflour paste, in a large saucepan and bring to the boil. Add the peppers, carrots and spring onions and mix well. Stir in the cornflour paste, cook for 2 minutes, then lower the heat to a simmer. Add the chicken to the sauce and cook gently for 4-5 minutes. Serve garnished with spring onions, if using.