Diet Cola Chicken

Instructions

1. Spray a large non-stick frying pan or sauté pan with low-calorie cooking spray and place it over medium-high heat.
2. Add the chicken and cook for 4–5 minutes, turning often, until lightly browned on all sides. It does not need to be cooked through yet.
3. Add the onion and all three peppers. Stir-fry for 5 minutes until they begin to soften, then add the garlic and cook for 30 seconds.
4. Pour in the diet cola and chicken stock. Stir in the passata, tomato purée, soy sauce, Worcestershire sauce, smoked paprika and mixed herbs.
5. Bring the mixture to a lively simmer, then reduce the heat to medium. Cook uncovered for 18–22 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced to a glossy coating.
6. Add the sugar snap peas for the final 4–5 minutes so they stay bright and slightly crisp. Season with black pepper.
7. Rest for 2 minutes, scatter with spring onions if using, and serve with steamed rice, cauliflower rice or extra vegetables.

Chef’s Tips

• Use diet cola rather than regular cola to keep the sauce lighter. A caffeine-free version also works.
• Keep the pan uncovered while simmering so the sauce reduces properly. If it is still thin, increase the heat for the last few minutes and stir frequently.
• Check that the thickest chicken pieces reach 75°C before serving.
• For meal prep, cool quickly and refrigerate in a covered container for up to 3 days. Reheat until piping hot throughout.
• Slimming-plan values and branded ingredients can change, so calculate with the exact products and portions you use.

Nutrition (per serving)

Approximate values before optional sides: 310 calories, 43 g protein, 22 g carbohydrates and 5 g fat.