Sweet and Sour Chicken

New Years Resolution – lose a lot of weight, easier said than done when I just love baking, so this year baking has been cut down to treats, real treats, not every week treats and birthdays! This started my quest to find meals that are low calorie but not low portion, otherwise I will just eat more than I should, during my quest I stumbled upon the Hairy Biker’s Diet show ”The Hairy Dieters‘ where they set out to lose a substantial amount of weight by still eating good food and not eating like a rabbit! This show has become the source of my imagination as they created loads of great recipe where they just use more of the good bits so you can still eat well and lose weight. But first I decided to try out their recipe for creating  a takeaway Sweet and Sour Chicken at home;


  • 425g of Pineapple Chunks in Natural Juice
  • 2tbsp of Cornflour
  • 2tsbp of Soy Sauce
  • 2tbsp of White Wine Vinegar
  • 2tbsp of Brown Sugar
  • 2tbsp of Tomato Ketchup
  • ½ tsp of Dried Chilli Flakes
  • 2 Boneless, Skinless Chicken Breasts cut into even chunks
  • 2tbsp of Sunflower Oil
  • 1 Onion cut into Wedges
  • 2 Peppers cut into large chunks
  • 225g of Water Chestnuts, Drained and Sliced
  • 2 Garlic Cloves, Peeled and Crushed
  • 25g of Fresh Root Ginger, Peeled and Grated
  • Freshly Ground Black Pepper


Sweet and Sour Chicken
Sweet and Sour Chicken


  1. Firstly you need to prepare the sauce, to do this drain the pineapple in a sieve over a bowl so you keep all of the juice (you need around 150ml), set the pineapple aside
  2. Place the cornflour and 3tbsp of pineapple juice in a bowl and mix together to create a smooth paste
  3. Add the remaining juice and 150ml of water, then stir in the soy sauce, vinegar, sugar, ketchup, and chilli flakes until thoroughly combined and set aside for later
  4. Heat 1tbsp of oil in a frying pan and stir fry onion and peppers for 2 minutes over a high heat
  5. Add another tbsp of oil and the chicken to the pan and stir fry for another 2 minutes until coloured on all sides
  6. Then add the garlic, ginger, pineapple chunks and water chestnuts and stir fry for another minute
  7. Give the sauce mixture a good stir and add to the pan with the chicken and vegetables and stir well
  8. Season with some black pepper and bring to a simmer
  9. Cook for 8-10 minutes until the sauce has thickened and glossy and the chicken is tender and cooked throughout stirring occasionally.

Serving Suggestions

Serves 4 and tastes great with boiled rice!

The idea of this Sweet and Sour Chicken recipe was to be low calorie and taste great and it really did achieve both for under 500 calories you get a large meal that reminds you of a takeaway! Win win! One warning I have for this recipe is, prepare everything first, most of your time will be spent preparing then when you start cooking it all goes so fast and I was glad to have been organised, if you try to do it as you go it won’t work! However, after the first time you make it, it seems easy and you will want to make it again and again! In fact this is on the menu tonight in our house and will certainly become a regular treat for us!

I have one more low calorie takeaway recipe to share with you but if you have any I would love to hear them!


5 Comments Add yours

  1. Chef Randall says:

    This looks great! I love sweet and sour chicken. Hey thanks for viewing my blog. I appreciate your comments and would like your readership. I would like to invite you to follow Savor the Food.

    I look forward to future posts here at All About Chantelle.

    Chef Randall

    1. Thank you and thanks for reading! I am always looking for new blogs with food to try!

  2. Helen says:

    I can attest to this recipe being AMAZING, I stole her paper copy of the recipe after she cooked it for my husband and me!

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