Ingredients:
Chicken thigh (skinless)	320g
Pineapple	2 slices
Egg	1
Green and red capsicum	1/2 each
Instant oatmeal	30g
Canola oil	4tsps
Marinade:
Corn starch and sugar	1/2 tsp each
Salt	1/3 tsp
Pepper	As desired
Sauce:
Apple cider vinegar and water	1 tbsp each
Tomato paste	2 tsps
Sugar	1.5tsps
Low sodium soy sauce	1 tsp
Crushed garlic and ginger	1/2 tsp each
Chili pepper	As desired
Marinade:
Fresh orange juice	50ml
Cornstarch	2 tsps

 

Method：

1. Cut the chicken thigh into small pieces, then marinate for 30 minutes.
2. Cut the pineapple, and the green and red capsicum into small pieces, and whisk the egg.
3. Coat chicken thigh with whisked egg and instant oatmeal.
4. Heat three tsps canola oil, pan fry chicken thigh over a low heat until golden brown and cooked. Remove from the heat.
5. Heat one tsp canola oil to sauté the crushed garlic and ginger, stir into the sauce and bring to the boil.
6. Stir quickly the chicken thigh, green and red capsicum. Then add pineapple and pour cornstarch mixture before serving.

Tips：

• Fresh orange juice and apple cider vinegar can replace the excess use of sugar in a traditional sweet and sour sauce recipe to bring out the subtle sweet and sour flavor.
• Traditional sweet and sour recipe will deep-fry the meat which adds lots of calories. Coating with oatmeal and pan-frying the meat can make it just as crispy.