CRISPY SHREDDED CHICKEN WITH SWEET CHILLI SAUCE

CRISPY SHREDDED CHICKEN WITH SWEET CHILLI SAUCE

 

Serves 2

2 syns per serving on extra easy

 

2 Chicken Breasts, cut into very thin strips

1 beaten egg

25g plain flour (4.5 syns)

Red and green pepper cut into thin strips

1 onion cut into strips

Salt and freshly ground black pepper

Low calorie Spray

Sweet Chilli Sauce

50 ml cold water

50ml rice vinegar

2 tbsp sweetener

2 tsp fresh ginger, minced

1 tsp garlic, minced

1 tsp chilli minced (or add more to personal taste if you like it hotter)

3 tsp tomato puree

 

 

1.	Put egg, flour and seasoning into a bowl and mix into a batter then coat the chicken
2.	Spray a baking tray with frylight and spread the chicken evenly over the baking tray.  Cook on a medium heat (I would say about 180) in the oven stirring occasionally. Spray with more frylight if needed.
3.	In a small pan simmer the ingredients for the sweet chilli sauce.  Allow to reduce a little then cool before serving
4.	Once the chicken is almost cooked (10-15 mins) add the peppers and onions and cook until the chicken is crispy and golden.
5.	Serve on a bed of rice or noodles and pour over the sweet chilli sauce.