Thursday, June 28, 2012

Allergy free sweet chilli chicken stir fry recipe

  •  cup soy sauce replacer
  • ¼ cup sweet chilli sauce
  • 1 tbs caster sugar
  • 2 tbs white vinegar
  • 500g chicken breasts, thinly sliced
  • ¼ cup olive oil
  • 2 garlic cloves, sliced
  • 2 tsp grated fresh ginger
  • 2 bunches broccolini, cut into thirds, or 1 small broccoli, cut into small trees
  • 100g snow peas (optional)
  • 1 bunch baby buk choy (optional)
  • 1 carrot, julienned
  • 1 onion, thinly sliced
  • 1 red capsicum, thinly sliced

  • Combine the soy sauce replacer, chilli sauce, sugar and vinegar in a large bowl. Add the sliced chicken and stir well to coat.
  • Marinate the chicken in the fridge for at least 15 minutes although I prefer 2-3 hours.
  • Heat 1 ½ tbs olive oil in a wok or large frypan over a high heat.
  • When smoking, drain the chicken (reserving the marinade) and then stir-fry the chicken in batches for 3-4 minutes until golden.
  • Remove and set aside.
  • Carefully wipe the wok clean with paper towel.
  • Add the reserved marinade to the wok and bring to the boil over a high heat.
  • Allow the marinade to bubble for 1 minute then pour the marinade in a heat proof bowl and set aside.
  • Wipe wok clean with paper towel.
  • Heat the remaining oil in wok over a high heat.
  • Stir-fry the garlic, ginger and select vegetables for 1 minute.
  • Return the chicken and marinade to the wok and stir-fry for 2 minutes or until heated through.
  • Serve immediately.

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