A Chinese fakeaway and some spicy pork chops the Slimming World way

Since I bought my little pot of five spice at the local farm shop I've been looking for all and any recipes that need it, so it was only a matter of time before I tried five spice chicken.

I did this on Monday night because it looked quick and easy - and it was.  It was really tasty too!

Five spice chicken with a bag of pepper stir fry veg

Here's the SW recipe (to serve four):

Ingredients

• 4 tbsp light soy sauce
• 1 level tbsp sweet chilli sauce
• 2 tsp white wine vinegar
• 4 garlic cloves, crushed
• 1 tsp Chinese five-spice powder
• 4 skinless and boneless chicken breasts, thinly sliced
• 400g mixed stir-fry vegetables
• Low calorie cooking spray

Method

1. Mix the soy sauce, chilli sauce, wine vinegar, garlic and five-spice powder in a wide bowl. Add the chicken and toss to mix well.
2. Spray a large non-stick wok or frying pan with low calorie cooking spray, add the chicken mixture and stir-fry over a high heat for 5 minutes or until lightly browned.
3. Add the mixed vegetables and stir-fry for 4-5 minutes, until piping hot. 

Tip: Serve hot with with plenty of stir-fried vegetables.

Each serving contains 1/2 a syn (for the sweet chilli sauce).


On Tuesday night we had Adrakhwala chops (aka spiced pork chops).

I can't believe I forgot to take a photo of them!!! 

They were marinated overnight with ginger, vinegar and chilli (honestly sounds vile but they were beaut) then slow cooked in the oven.

Here's the SW recipe (to serve four):

Ingredients

• 1 tbsp peeled and finely grated ginger
• 1 tbsp peeled and finely grated garlic
• 2 tbsp vinegar
• 2 tsp mild or medium chilli powder
• ¼ tsp artificial sweetener
• 8 pork chops, all visible fat removed
• Salt

Method

1. Place the ginger, garlic, vinegar, chilli powder and sweetener in a small bowl and mix together.
2. Place the pork chops in a single layer in an ovenproof casserole dish. Spread the ginger mixture evenly over the chops, season with salt, cover and leave to marinate in the fridge overnight.
3. Preheat the oven to 180°C/160°C Fan/Gas 4. Pour 200 ml of water around the pork, cover tightly, and place in the oven and cook for 1 hour or until cooked through and tender. Remove from the oven and serve with the pan juices spooned over.

I didn't pour the pan juices over as there looked to be quite a bit of fat in the juice, so I just had them as they were.  I think when I do this again I'll use pork fillet instead of pork chops and adjust the cooking time to reflect that.

The pork chops were too difficult to remove the fat and, even when I tried, it was all still in the juices which put me off ever so slightly.

Fat problems aside, they tasted delicious!! :)

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