Wednesday, 4 July 2012

Sweet Chilli Chicken

Having searched the net for recipes for sweet chilli sauce, I finally made up a recipe for a sauce that will fit in with the Slimming World plan. It was easy and quick and you can make it as spicy (or not) as you like. 


Serves 2
Syn Free on Extra Easy

2 chicken breasts, skin and fat removed
200g passata
½ cup sweetener
¼ cup of rice wine vinegar
2 tbsp dark soy sauce
1-2 tsp chilli flakes

Place all the ingredients except the chicken in a small saucepan and bring to boil while stirring. Boil rapidly for a few minutes until the sauce has thickened and reduced slightly. Adjust seasoning and allow to cool.

Cut the chicken breasts in small trips and coat with the sweet chilli sauce. Place on a wire rack over an oven proof tray and grill at a high heat for 7-10 minutes until the chicken is cooked through and nicely brown on the outside. 


Serve with rice or couscous. I like to add some grated carrots and courgettes into mine for the last few minutes of cooking, to bulk it out and add superfree. 


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