Ingredients
- 2 chicken breasts diced
- 1/2 tsp Chinese 5 spice
- sea salt
- 1 red onion sliced
- 6 mushrooms quartered
- 3 cloves garlic finely chopped
- 1.5 cm fresh ginger finely chopped
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 2 tbsp dark soy sauce
- 1 tbsp sherry vinegar or you can use balsamic, white wine, red wine or rice vinegar, just not standard vinegar.
- 1/2 red pepper cut into strips
- 1/2 green pepper cut into strips
- 1/2 yellow pepper cut into strips
- 6 baby corn cut in half lengthways
- 1 chicken stock pot
- 1/2 chicken stock cubes
- 1 can Diet Coke
- 5 spring onions roughly chopped
- low calorie cooking spray
- Stock cubes/pots
- Worcestershire sauce
- Soy sauce
- Vinegar
Method/Steps
- Spray a frying pan with low calorie cooking spray and heat gently
- Add the chicken, sprinkle with the 5 spice and season. Stir and cook until the chicken has started to brown
- Remove the chicken from the pan, add a few more sprays of low calorie cooking spray then fry off the onions, ginger, garlic and mushrooms
- Cook until they start to soften
- Add peppers, baby corn, tomato puree, soy sauce, Worcestershire sauce and vinegar. Stir then add the Coke. Stir and bring to the boil.
- Stir in the half a stock cube and the stock pot and simmer, uncovered, for 10 minutes
- When the sauce has started to thicken and go a bit syrupy, return the chicken to the pan and stir in the spring onions
- Simmer for another 10 minutes. Check the consistency and if it's not quite thick enough simmer for a bit longer, until the required consistency is reached
