Monday, September 10, 2012

Allergy free Chinese chicken stir-fry recipe

  • 2cm piece fresh ginger, peeled, finely chopped or grated
  • 2 garlic cloves, finely chopped
  • 1 tbsp barbecue sauce (check the ingredients or make your own)
  • 2 tbsps brown sugar
  • cup soy sauce replacer
  • 2 tbsps Chinese cooking wine or white cooking wine
  • 1 double chicken breast fillet, thinly sliced
  • 2 tbsps olive oil
  • 1 red onion, sliced
  • ½ a red capsicum, sliced
  • 1 carrot, sliced
  • 1 head broccoli, cut into small florets
  • 450g packet fresh rice noodles or rice sticks, pre-prepared and drained
  • 1 tsp sesame oil (optional)

  • Combine ginger, garlic, barbecue sauce, sugar, ¼ cup soy sauce replacer and wine in a glass or ceramic bowl.
  • Add the chicken and toss to coat.
  • Marinate for 2 hours.
  • Heat a wok over medium-high heat.
  • Add 1 tbsp olive oil and swirl to coat the bottom of the wok.
  • Stir-fry the chicken for 3 to 4 minutes or until browned all over and just cooked through.
  • Transfer the chicken to a bowl.
  • Heat remaining olive oil in the wok.
  • Stir-fry the onion, capsicum, carrot and broccoli for 5 minutes or until vegetables are tender.
  • Return the chicken to the wok.
  • Stir-fry for 1-2 minutes or until hot.
  • Use a fork and separate the pre-prepared rice noodles then add them to the stir-fry.
  • Drizzle the stir-fry with sesame oil and the remaining soy sauce replacer.
  • Toss to combine then serve.

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