EMPTY SPACE

As the cold nights creep in it’s time to warm up with this super easy and delicious original Chinese takeaway dish.

Ingredients

  • 500g chicken thigh, cut into cubes
  • 3 tbsp. arrowroot flour
  • 1/2 tbsp. coconut oil
  • 1 red capsicum, diced
  • 1 brown onion, diced
  • 1/2 cup pineapple, diced (optional but highly recommended)

Sauce

  • 1 tbsp. apple cider vinegar
  • 1 tbsp. low sugar tomato sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. sugarfree maple syrup

Method

  • Coat chicken in arrowroot flour.
  • Heat the coconut oil in a non-stick frypan.
  • Once hot, fry the chicken in batches until it starts to get crispy, Set aside.
  • In the same pan, add the onion and garlic.
  • Add in the capsicum and cook until the onion has softened.
  • Add the chicken back to the pan and add in the sauce ingredients, Stir well.
  • Once the chicken is cooked through, stir in the pineapple and cook for 1-2 minutes.

Nutritional

Serves 5 

  • 294 calories
  • 7.7g fat
  • 26.1g carbohydrates
  • 29.7g protein