My favourite Chinese take away would have to be a sweet and sour chicken, and according to a recent Instagram poll, I found out that you guys love it too!

So what makes a traditional sweet and sour dish? Well recipes that date back to medieval China would use vinegar and sugar, however more modern Chinese versions use garlic, pineapple, chilli, soy sauce and vinegars to create the sweet tangy sauce. It’s actually in western cuisines that we’ve adapted to using ingredients like ketchup and Worcestershire sauce to create our versions of the dish. Now obviously some of the ingredients listed above are a huge no-no for us low fodmappers! So I’ve mixed and matched the basic principles from all three varieties of sweet and sour recipes to create a fodmap friendly version.

I used chicken in my recipe but feel free to swap this for pork, beef or a meat alternative. You can also use prawns but bare in mind they cook much quicker than meat and so shouldn’t be added until the end. On average prawns take about five minutes to cook if you’re using a raw variety, or if using cooked prawns simply add them right at the end!

This dish is also good at sneaking veggies into kids! The sauce uses a tin of pineapple, so there is one definite portion of fruit for the day! Then I use three mixed peppers, again this will count as another portion! If you want to add other foods, baby-corn, water chestnuts and sugar snap peas can work well, but just bare in mind that they aren’t low fodmap.

So if you want to make this delicious recipe, the card is just below. As always let me know how you find it!

Happy cooking!

@myibsandme