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Updated: Apr 5, 2023

We're serving up a healthy twist on a classic. You'll pan-fry chicken with chopped pepper and pineapple. stir up a sticky sauce and serve with edamame rice. Quick. easy and filling!

Serves 2

Prep 10 mins

Cook 25 mins

Everyday Balance™ 50kcal each

Power Foods™

  • 2 skinless chicken breasts diced into bite-size pieces

  • 1 tbsp soy sauce

  • 3 peppers diced into small pieces

  • 100g fresh pineapple diced into small pieces

  • 150g edamame beans

  • 150g basmati rice, dried

  • 15g fresh root ginger peeled and chopped

  • 1 garlic cloves peeled and chopped

  • 1 tbsp rice vinegar

  • 2 tsp tomato puree

Counted Ingredients

  • 25g chilli jam (80kcal)

  • 1 tsp sesame seeds (20kcal)

Prepare your ingredients

1. Add the rice to a pan with a lid and add 300ml of cold water, turn up the heat and bring to the boil Once boiling, reduce the heat, put the lid on and cook the rice for 10-15 mins or until all the water has been absorbed

Once cooked, remove from the heat stir in the edamame beans and place to one side - this is your edamame rice

2. Heat a large, wide-based pan with a light misting of low-calorie cooking spray over a medium-high heat

Once hot, add the chicken with a pinch of salt and cook for 4-5 mins

3. Once the chicken has started to brown, add the pepper, pineapple, ginger and garlic

and cook for 2-3 mins until fragrant

4. Add the tomato puree, chilli jam, soy sauce and rice vinegar and cook for 2 mins further until the sauce has thickened and the chicken is cooked through (no pink

meat!) - this is your sweet and sour chicken

5. Serve the sweet and sour chicken over the basmati and edamame rice Sprinkle over the

sesame seeds

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