Saturday, October 6, 2012

Allergy free Chinese ginger chicken stir fry recipe

  • 1 double breast chicken, sliced
  • 1 brown onion, sliced
  • ½ red capsicum, sliced
  • 100g snow peas, sliced
  • 100g baby corn, sliced
  • Cooking olive oil
  • ½ cup red wine vinegar
  • ¼ cup allergy free soy sauce replacer
  • 2 tbsps sesame oil or olive oil
  • 2 cms fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 spring onions, finely chopped
  • 2 tsps brown sugar
  • 1 tsp crushed red chilli pepper, or to taste (optional)

  • Rinse the chicken under cold running water and pat dry with paper towels as best you can.
  • In a medium bowl, whisk together the red wine vinegar, soy sauce replacer and sesame oil.
  • Whisk in the ginger, garlic, spring onions, brown sugar and crushed red pepper.
  • Place the chicken in a large bowl.
  • Add the marinade, cover and marinate the chicken in the refrigerator for 4 hours, turning occasionally.
  • In a wok, heat a dash of olive oil over a medium heat.
  • Reserving the marinade, cook the chicken until mostly cooked through.
  • Remove the chicken and set aside on a plate.
  • If needed, add a dash more oil.
  • Cook the onion and corn until the onion begins to turn clear.
  • Add all the marinade along with the chicken and simmer for a 3-4 minutes.
  • Add the capsicum, snow peas and cook until the vegetables are tender.

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