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Use chicken breasts cut in bite size chunks.
Provide green beans or as many as you like.
You need to prepare carrot cut in little batons.
Prepare pineapple chunks.
Provide batter.
You need flour. or enough to make thick batter.
You need egg beaten.
You need salt.
Prepare sweet and sour sauce.
Provide vinegar.
You need brown sugar.
Prepare pineapple juice.
You need extra pineapple juice.
Use cornstarch-corn flour.
Use soy sauce.

Chicken - use boneless skinless chicken thighs for the best flavor I will add some notes about lower-sugar options and minimizing sogginess. Photo: Jennifer Causey; Styling: Lindsey Lower. This is exactly like your favourite sweet and sour from the local down the road, but with fewer calories. Cut each chicken breast into eight or nine even pieces.

Make a batter with the egg and a bit of flour. Coat the chicken pieces with it and grill at about 160C for ten minutes.
Meanwhile prepare the sauce in a wok mixing vinegar, sugar, pineapple juice, soy sauce. Bring them to a boil. Mix three tablespoonful of pineapple juice with the corn flour. Add to boiling mixture and it will thicken quickly..
Reserve sauce until needed..
Heat up a tablespoonful of sesame oil. Stir fry chopped green beans and carrot batons. Add pineapple chunks. And finally add the previously grilled chicken..
Add sauce and make sure everything coated. Serve with extra veg or noodles or rice.

Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat. Our low fat sweet and sour pork tastes just like your favourite takeaway with peppers, pineapple and a punchy sauce but it much cheaper and better for you! Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. Sweet and Sour Chicken made healthy with low fodmap, paleo ingredients free of additives and full of flavor.

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