Shredded Crispy Chicken with Spicy Sweet Chilli Sauce

Serves 1

Ingredients

1 chicken breast

25g instant potato mix

1 medium egg, beaten. 

1 small onion

1/2 of a green, red & yellow pepper

3 1/2 tablespoons white rice vinegar

3 1/2 tablespoons water

2 teaspoons tomato puree

2 teaspoons chilli paste

1 teaspoon minced garlic

2 teaspoons fresh ginger minced

1 tablespoon sweetener

Low calorie cooking spray

Method

1. Preheat the oven to gas mark 6/200C/400F. Spray a baking tray with low calorie cooking spray.
2. Finely slice the half peppers & onion, add these to one half of the baking tray.
3. Bufferfly the chicken, finely slice into thin stripes.
4. Add the well beaten egg to one bowl and the potato mix to another. Dip a chicken strip into the egg mixture and then into the potato mix before placing onto the baking tray. Repeat the process until all the chicken is coated. 
5. Spray the chicken, peppers and onions with low calorie cooking spray before placing in the oven.
6. Allow to cook for 30 minutes, turning the chicken and vegetables occasionally.
7. Approximately 10 minutes before your chicken is ready combine your sauce ingredients in a saucepan. Place on a medium heat to simmer & reduce, stirring occasionally. 
8. When the chicken and vegetables are done, toss together and either serve coated in the sauce or with the sauce drizzled on top.

I must admit since I've first made this dish I've been pretty addicted to it...it just tastes AMAZING! It does take some time to make but it is well worth it! I used garlic frylight for extra flavour. 

Happy cooking!
                            Sally
                              xxx

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