Recipe by pinchofnom.com

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We recently paid a visit to Wagamama for a bit of a treat, and we absolutely LOVED the Firecracker chicken they had on the menu. So we've recreated this to make it a Slimming World friendly Half Syn Firecracker Chicken!

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Ingredients

• 150 g chicken breasts (medium, diced)
• ½ red chilli (finely chopped, can leave out if you don't like chilli)
• 2 garlic cloves (finely chopped)
• 1 tbsp sweetener
• 3 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 2 tbsp Tomato Ketchup
• ½ tbsp Tamarind paste
• 1 tbsp fish sauce
• 1 grind black pepper
• 1 onion (sliced)
• 3 peppers (sliced)
• 200 g mange tout
• 6 arbol chillies (any dried chillies will do or 1/2 tsp of chilli flakes)
• 1 bunch spring onions (chopped)
• 1 wedge lime
• 100 ml chicken stock (made up with 1/2 stock cube and 100 ml of water)

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Method

1. Add the chilli, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.
2. Add the chicken breast to the bowl and mix it all together.
3. Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
4. Take the bowl of marinated chicken out of fridge and place into your Actifry, and set aside the remaining marinade. Set the Actifry to cook for 10 minutes.
5. After 10 minutes is up, add the chopped onions and Frylight and set to cook for a further 5 minutes.
6. Once this is complete, add the stock, the remaining marinade, peppers, spring onions, chilli and mange tout and cook for a further 10 minutes. Once this is complete, it\'s ready to serve!
7. Add the chilli, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.
8. Add the chicken breast to the bowl and mix it all together.
9. Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
10. Take the bowl of marinated chicken out of fridge and place in a frying pan on a medium heat, setting aside the remaining marinade. Cook for 10 minutes.
11. After 10 minutes is up, add the chopped onions, spray with Frylight and cook for a further 5 minutes.
12. Once this is complete, add the stock, the remaining marinade, peppers, spring onions, chilli and mange tout and cook for a further 10 minutes. Once this is complete, it\'s ready to serve!

View the recipe instructions at pinchofnom.com