Sweet & Sour

Serves 2

INGREDIANTS

2 Small Chicken Breasts/ Meat alternative (about 300g)

1/2 Yellow Pepper cut into chunks

1/2 Red Pepper cut into chunks

1/2 red onion cut in to wedges

1 Packed frozen Cauliflower rice/ 1/2 Cauliflower blitzed

2 tblsp Tomato Ketchup reduced sugar)

1 Small tin Pineapple Chunks (200g, in natural juices)

1 Carrot cut into ribbons (use a potato peeler)

White wine Vinegar to taste

METHOD

Cut the chicken into chunks and fry in a stick proof pan with the peppers and onions.
Take the juice from the pineapple and add the ketchup stir, a little by a little add vinegar to balance the sweet and sour, you shouldn’t need more than a tsp or two.
Once the chicken and veg are just about cooked add the sauce and the carrot ribbons.
Microwave the Cauliflower rice, or raw cauliflower (add a little water and cover) until cooked, about 4-6 minutes. Once its cooked pat dry with kitchen roll, then add in 2 whisked eggs. Microwave for 30 seconds then mix again, keep doing this until the egg and cauliflower is cooked (you can also do this in a pan to fry if you prefer).
If the sauce does not thicken add a little water to some cornflour and add this to thicken the sauce and cook until he chicken is no longer pink and the veggies are soft enough to eat.
Serve the sweet and sour over the rice!