Friday, October 19, 2012

Allergy free Thai sweet chilli chicken stir-fry recipe

  • 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)


  • 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.
  • 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.

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