Gregg Wallace shares mouthwatering weight loss recipe that 'beats any takeaway'

While having a takeaway every so often is a real treat - Gregg Wallace has shared his healthy recipe that "beats any takeaway".

The mouthwatering recipe helps satisfy any takeaway cravings while also helping to aid weight loss and is a meal hailed by the Masterchef presenter.

Gregg, who has been open and honest about his weight loss journey revealed he's lost five stone after he tipped the scales at 17 stone, all by cutting out junk food after a warning from his doctor to lose weight.

He's now shared his version of a sweet and sour chicken recipe which he boasts is "super healthy" and "incredibly delicious".

The 59-year-old regularly shares the secrets behind his weight loss on social media, and has now posted his healthy Chinese 'fakeaway' recipe which he said "beats a takeaway dish on so many levels". He then proved he could cook it quicker than the time it took to order and collect a Chinese takeaway.

"I am sharing my sweet and sour chicken recipe for you all to enjoy yourselves rather than spending money on a takeaway this weekend," he captioned the video.

If you fancy trying Gregg's mouthwatering dish, the recipe can be found below.

Ingredients

• 100g Chopped Pineapple
• 1 tbsp Soy Sauce
• 1 tsp Grated Ginger
• 1 tbsp Olive oil
• 230ml Pineapple Juice
• 400g Chicken (diced)
• 1 tsp Garlic granules
• 1 tbsp Honey
• 2 Peppers (chopped)
• 400g Passata
• 3 Spring onions (chopped)
• 250g Cooked Brown Rice

Method

1. Prepare your ingredients and put your rice in a pan to cook.
2. Add olive oil to another pan and let it heat before adding the chicken - cook until white all over.
3. Once the chicken is cooked, add ginger, garlic granules, spring onion and pepper to the pan, stir and cook for around five minutes. Add passata, soy sauce, honey and pineapple juice to the pan, stir and let thicken.
4. Once the sauce is thick enough for you, add your pineapple chunks (if it isn't thick enough you can add some corn flour) - Enjoy!

Gregg also gave a top tip when preparing the meal, as he said you should always cut peppers and chillies on the blunt side of the vegetable to stop the knife from slipping and make it a little easier during the preparation.

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