Sweet and Sour Chicken

• 1 tbsp of MCT Oil, Coconut Oil or Butter
• 3 Cloves Garlic, chopped
• 2 Tbsp Ginger, chopped
• 1 red Chilli, chopped
• 6 Tbsp Honey
• 1 Tbsp Miso Paste
• 300g Pineapple, chopped with juice
• Mixed Peppers, chopped
• 1 Large Red Onion, chopped
• 250ml Passata
• 60ml Apple Cider Vinegar
• Pinch Salt
• 1 Tbsp Arrowroot dissolved in 50ml water
• 4 Chicken Thighs, chopped
• Handful Pak Choi
• 2 large scoops of Collagen (optional)

Step 1

In a wok or large frying pan, heat some coconut oil, MCT Oil or butter. Fry your chicken until cooked (you can finish it off in the oven if you prefer).

Step 2

Once your chicken is cooked, transfer onto a plate and the same pan, fry off the garlic, chilli and ginger. Squeeze in a good dollop of honey.

Step 3

Stir in the miso paste and add the pineapple and vegetables. Cook for 2-3 minutes.

Step 4

Stir in the passata and add the apple cider vinegar and season with a pinch of salt.

Step 5

Add the arrowroot and water and stir until it thickens.

Step 6

Pop your chicken back into the pan along with the Pak Choi.

Step 7

Serve once it's piping.