Sweet and Not So Sour Chicken Stir Fry!

  Sweet and Sour Chicken is a firm

favourite, but is not generally

considered very healthy due to the

high sugar and fat content. This rejigged

version of the original uses a natural 

sugar alternative called xylitol which

contains nearly 50% fewer calories than sugar, is suitable for diabetics and promotes

healthy teeth too! The recipe is bursting with brightly coloured crunchy veg and is  

also gluten and dairy free so tuck in!


2 chicken breasts chopped into small chunks

1 pack of bean sprouts

1 red and 1 yellow pepper

2 courgettes

3 rings of tinned pineapple (in natural juice) diced

50g of xylitol

1 tablespoon of tomato ketchup (low sugar variety best)

1 tablespoon of apple cider vinegar

1/2 red onion diced finely

Enough brown rice noodles for two people.


1. Fry off the red onion in a little olive oil to soften. Add the xylitol, ketchup, pineapple

and apple cider vinegar. Mix until well combined and set aside

2. In a wok stify the chopped chicken pieces until well browned and cooked through

3. Add the peppers and courgettes to the wok and stir fry until lightly softened.

4. Finally add the beansprouts and stirfry for a few minutes.

5. To finish add the sweet and sour sauce and cook for a few minutes to combine

all the flavours.

6. Cook the brown rice noodles in boiling water according to the instructions until


7. Serve up and enjoy!









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Nutritionist consultations in St Albans and Welwyn Garden City in Hertfordshire. 01727 764 832