I love a Chinese Fakeaway recipe, especially one that is Slimming World friendly!
A delicious Chinese Fakeaway Recipe, Low calorie, slimming friendly Chinese Chicken Balls, Egg Fried Rice & Curry Sauce
They are breaded using wholemeal bread, so 40g of breadcrumbs can be used as your healthy extra.
The curry sauce came out much better than I expected, I think I preferred it to the real deal!
All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way, other than being a member myself.
This serving was between 2 of us, and I served it with extra salad to get some more speed food in! I used Mccains 5% chips and cooked them in the actifry, and they're 2 syns per 100g.
I've added a syn free chip recipe below.
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Check out some of my other Fakeaway Recipes:
Chinese Chicken Balls, Egg Fried Rice &Curry Sauce Recipe
I worked this out to be syn free. This is for guidance only, so check with the ingredients yourself.
Healthy Extras: B
Healthy Extras: B
This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
You will need:
For the curry sauce:
Low calorie cooking spray
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1cm piece root ginger, peeled and finely grated
1 tbsp curry powder
1/ 2 carton passata
60ml vegetable stock
2 tbsp sweetener
50g fat free natural fromage frais
For the chicken balls:
2 large chicken breasts, cut into small chunks
4 slices of 400g wholemeal bread
1 teaspoon pepper
1 teaspoons salt
1 teaspoon garlic powder
small pinch chinese five spice
1 egg, whisked
For the Rice:
Low calorie cooking spray
350g cooked and cooled long-grain rice
200g frozen peas
Salt and freshly ground black pepper
2 large eggs lightly beaten
3 tbsp light soy sauce
1 clove garlic, finely chopped
400g fresh bean sprouts, rinsed
6 spring onions, very finely sliced
6 mushrooms, sliced
Method
First prepare the chicken balls. Blitz the bread until it's all fine breadcrumbs in a blender. Place in a bowl and add the salt, pepper and five spice. Mix until blended together to create your coating.
Put the whisked egg in a bowl. The chicken needs to be dipped in the egg and then to the breadcrumb mixture and repeated to get an even coating.
Bake the chicken in the oven for 20-25 mins on a medium heat, until cooked through. Cut one of the thickest bits to make sure it is cooked in the middle.
Meanwhile prepare the curry Sauce.
Spray a pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and cook until soft. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes.
Add the passata, stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15 minutes.
Transfer the sauce to a food processor and blend until smooth. Return to the pan, add the fromage frais, coriander and gently heat through before serving (do not boil or the fromage frais will curdle).
For the rice, spray a wok or large frying pan with low calorie cooking spray and place on a high heat. Add the cooked rice and stir-fry for about 3 minutes.
Add the peas and stir-fry for about 5 minutes and season well. Add the beaten eggs and stir-fry for another minute.
Stir in the soy sauce, bean sprouts, mushrooms and most of the spring onion and cook for 2 minutes or until the eggs have set.
L x
Notes-
Syn calculations are all carried by myself, I am not a consultant or affiliated with Slimming World! It is always recommended to check syn values yourself.
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