Monday, August 13, 2012

Chicken and prawn stir fry recipe (only major allergen is prawns)

For those who can't eat any of the major allergens but prawns and seafood. As I have so many plain chicken recipes I thought I'd occasionally throw in a seafood one even though I know these are often problematic for those with long lists of allergies. Why? Because there are also those with long lists of allergies who eat prawns and seafood simply to vary the diet up a bit. So apologies to those who can't have this but I hope those who can will enjoy it.

Personally, for those who can't eat seafood, seafood (lobster and caviar in particular) aren't really so absolutely wonderful as they're cracked up to be. Its like wine tastes like wine until you open a bottle from a batch produced with great care. With seafood it all tastes much the same on the mild or overpowering front (rarely in-between) until someone cooks it really well. How nice seafood is depends on the cook and the dish, even if its simply grilled fish and hot chips. So there's no need to be jealous or annoyed over missing these flavours. White meats have equally mild tastes and can be just as overpowering if spiced, smoked or braised. And super classy isn't confined to seafood dishes so for that special occasion just order or make something classy that takes a good day or so to create. That will impress anyone unless they're so spoilt they're absolutely rotten.

  • 500g chicken breast, sliced fine
  • 200g prawns of your choice
  • 2 tablespoons olive oil
  • 1 onion, sliced fine
  • 1 red capsicum, sliced
  • 1 carrot, sliced
  • 1-2 handfuls snow peas, sliced
  • 2 packets SlimPasta pre-cooked spaghetti (made from rice) or precooked noodles of your choice such as rice sticks
Honey-ginger marinade (good for snuffly noses)
  • ¼ cup honey
  • 1x2cm piece fresh ginger, cut into short matchsticks
  • 2 crushed garlic cloves
  • 2 tablespoons lemon juice

  • For the honey-ginger marinade, combine all the ingredients in a jug.
  • Place chicken and prawns in a glass or ceramic bowl.
  • Add the marinade and coat the chicken and prawns evenly.
  • Cover and refrigerate for 15 minutes.
  • Drain the prawns and reserve the marinade.
  • Heat half the oil in a wok over medium-high heat.
  • Stir-fry the prawns for 2 minutes or until just pink and the chicken until just white. You may need to cook in batches.
  • Transfer to a bowl.
  • Heat the remaining oil in the wok.
  • Add onion, carrot and capsicum.
  • Stir-fry for 2 to 3 minutes or until just tender.
  • Add snow peas and stir-fry for 1 minute.
  • Return the chicken and prawns to the wok.
  • Add reserved marinade.
  • Stir-fry for 2 minutes or until the sauce boils and the chicken and prawns are cooked through.
  • Drain and add the noodles, stirring through to heat them.
  • Serve immediately.

  • If using pre-cooked prawns then marinate them separately in half the marinade and add them and the marinade to the wok when returning the half cooked chicken.
  • Other marinade options can be used. Fish sauce based ones would match quite well. (I have encountered those allergic to honey, garlic and citrus so choose a marinade that suits you.)

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