Now and then, I take a trip down memory lane… This time, it’s Uncle Ben’s sauce, but in my own low-calorie version.

ingredients

Lombardi pipari Rimi marinēti 600g/260g

350 grams Vistas fileja

300 grams Kabacis, var nelikt, bet pielikt otru papriku

190 grams Paprika

150 grams Konservēti ananāsu gabaliņi

250 grams Tomātu pasta (Primo Gusto, 1/2 no iepakojuma)

120 grams Sīpols

60 mililitri Sojas mērce

15 grams Ķiploks

5 grams Eļļa

preperation

1. Cut the chicken fillet into small pieces and sauté them in a pan with 5 g of oil.

2. Meanwhile, slice the bell peppers and zucchini into strips, and finely chop the onion and garlic.

3. Add soy sauce, paprika, zucchini, onion, and garlic to the chicken fillet. Season to taste.

4. Once the chicken breast and vegetables are cooked, add the pineapple chunks and tomato paste. Stir everything together and simmer for a few more minutes.

5. Serve with jasmine rice: cook one package of jasmine rice (125 g, for 2 servings), put it in a pot, add herb salt, turmeric, sautéed green peas (50 g), and beat in one egg. Stir and heat until the egg is incorporated into the rice. Divide the rice into two equal portions, place in small bowls, press down, and then turn out onto a plate. Top with 250g of sweet-and-sour chicken fillet sauce. Ps Nutritional value for chicken fillet sauce without rice.Nutritional value 1 serving with rice (1/2 of rice and 1/4 of sauce): OB = 34.7 g, OH = 71.1 g, T = 7.5 g, kcal = 485