Sweet ‘n’ Sour “chicken” with vegetables
If you like chinese takeaway food, give this a go, this sauce tastes awesome if I must say so myself ! Goes very well with cauli fried rice too.
The sweet n sour sauce.
Sweet 'n' sour "chicken" with vegetables
2015-07-27 18:52:20
Serves 2
Just like the Chinese resturant favourite ! Serves two adults with some leftover sauce. Tastes very similar to the Chinese sauce. No need to do the fried chicken pieces if you are time poor, use as a vege stir fry sauce. Adjust sweetness and chilli to your liking, these are all approx. measurements from my own head. The chicken pieces are great though as the slendier makes them "chewy" like the real ones, it's a good solid & filling meal. Serve with cauliflower fried rice.
Ingredients for Sweet n sour sauce
- 1 brown onion, peeled, sliced
- 1 carrot, peeled, sliced
- 1 tbs olive oil
- 1 core of a cauliflower (for the faux pineapple if including it)
- 4 tsp stevia plus 5 tbs boiling water
- 60ml (1/4 cup) white wine or rice wine vinegar
- 20ml (1 tbs) soy sauce
- 4 tablespoons fountain good choice tomato sauce
- 2 tablespoons fountain good choice sweet chilli sauce (leave out if you don't like heat)
- 200ml vegetable or chicken stock
- 1/2 red capsicum, seeds and core removed, cut into 1cm cubes
- 2 green capsicum, seeds and core removed, cut into 1cm cubes
Ingredients for Fried "Chicken" pieces
- Packet angel hair slendier noodles
- 3 cups chicken stock (or vege if you're vegetarian)
- 2 cloves garlic minced
- 1 tsp minced ginger
- 1/2 cup finely chopped spring onions
- 4 carrots peeled and roughly chopped
Instructions
- Cut cauli core into triangular segments like pineapple. Place in bowl with stevia powder and boiling water. Let sit. This gives the cauli the sweetness of pineapple and are also the "sweet" component of the sauce. If not doing the cauli just mix the stevia with boiling water and set aside.
- Heat oil in a saucepan. Add onion and carrot and cook over medium heat for 1-2 minutes. Add vinegar, soy, tomato sauce and stock to onion mixture. Bring to the boil. Add cauli pieces in the stevia including water. Turn down and simmer for approx 10 mins until cauli pineapple is cooked through. Add capsicum and cook for a further 1-2 minutes. Serve with the fried "chicken" pieces & cauli rice.
- Chicken pieces: Rinse noodles really well and drain on paper towel. In a saucepan bring stock to the boil. Add carrots. Boil 10-15 mins until tender. Drain well and mash/blitz. Mix with garlic, ginger, spring onions and the drained noodles.
- Heat a frypan to medium, add 2 tbs olive oil. Wait until heated up. The next bit is a bit messy - using a tablespoon get spoonfuls of the mixture and wrap any hanging noodles around to make tight little bundles. Add these to the pan and fry until browned on both sides. Flip with an egg flip not tongs. Takes about 10 mins. They should keep together and not fall apart.
- On a plate with cauli rice, add your "chicken pieces", spoon over sauce and dig in ! Yum.
Notes
- Chicken pieces not suitable to freeze as they should be crispy like the real deal.
- Reheating slendier is not a good thing as many people know.
- Sauce should freeze well or keep in fridge for up to 5 days
- Serve with cauliflower fried rice (see recipe)
- Nutritional panel notes
- This panel is way out of whack, it assumes we are using full sugar,carb fat sauces. I have requested an alteration via recipe card . Thanks.
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