Allergy free Thai sweet chilli chicken stir-fry recipe

Ingredients

• ¼ cup lime juice
• 4 tbsps sweet chilli sauce
• 2 tbsps plum sauce (see note)
• 1 double breast chicken, sliced
• 1 tbsp olive oil
• 1 onion, sliced
• 1 tbsp cornflour
• 1 red capsicum, sliced
• 1 carrot, sliced
• 4 cloves garlic, sliced
• 1 cup white wine
• 100g snow peas or beans, sliced
• Black pepper, to taste
• Coriander, chopped, to serve (optional)

Method

• In a bowl combine the lime juice, sweet chilli sauce and plum sauce.
• Coat the chicken with the sweet chilli marinade and set aside for 1 hour.
• Heat the oil in a wok over a medium to high heat and add the onion.
• Cook, stirring, until the onion in soft. 
• Add the chicken, reserving the marinade.
• Mix ½ a cup of marinade with the cornflour using a whisk.
• Cook until the chicken is almost completely white.
• Add the capsicum, carrot and garlic and stir-fry for another minute. Also add the beans if using these.
• Add the reserved marinade to the wok along with the wine.
• Add black pepper to taste and the snow peas.
• Stir-fry for 1-2 minutes and then pour in the cornflour mixture.
• Cook, stirring, until the sauce has thickened.
• Serve on rice.

Note

• You may need to make your own plum sauce as while searching the shelves I noticed that most had soy or wheat used as thickeners. Others also had traces of peanuts and pinenuts. Plum jam will also work well as a substitute if you can’t find a plum sauce.