Tuesday, September 25, 2012

Allergy free Chinese honey five spice chicken recipe

  • 1 double chicken breast, sliced
  • 1 tsp five spice powder
  • 2 garlic cloves, crushed
  • 1 tsp sesame oil (optional)
  • cup honey
  • ¼ cup allergy free soy sauce replacer
  • Olive oil for cooking
  • ½ red capsicum, sliced
  • Handful of snow peas, sliced
  • 1 tbsp cornflour
  • 1 carrot, sliced fine

  • Place chicken in a shallow glass or ceramic bowl.
  • Add the five spice, garlic, sesame oil, honey and soy sauce replacer.
  • Toss to combine.
  • Cover and refrigerate for 30 minutes to 2 hours.
  • Heat a dash of olive oil in a wok over medium-high heat.
  • Reserve the marinade and add the chicken to the wok.
  • Cook the chicken, in batches, until browned and cooked through.
  • Remove the chicken and set it aside on a plate.
  • Add another dash of olive oil to the wok.
  • Whisk the cornflour into the reserved marinade until evenly combined.
  • Throw in the capsicum, snow peas and carrot along with the reserved marinade.
  • Cook until tender.
  • Toss through the chicken pieces to heat them and allow the sauce to thicken.

  • The sesame oil can be switched for olive oil or a more flavour rich oil of your choice.

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