Monday, November 5, 2012

Allergy free Mongolian chicken recipe

With so much replaced the flavour isn't exactly the same but it is close and very nice.

  • 1 double chicken breast, sliced thinly
  • ½ cup cornflour, for coating
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 2 shallots, sliced
  • ½ red capsicum, sliced
  • 100g snow peas, sliced
  • 1 tsp salt
  • ¼ tsp black pepper
  • Olive oil for frying

  • In a medium bowl, whisk together the chicken stock, hoisin sauce substitute, fish sauce, sherry, sugar, soy sauce replacer and crushed red pepper flakes.
  • Set aside.
  • In a separate bowl, toss the chicken with cornflour until all of the strips are thoroughly coated.
  • Heat up to a cup of olive oil in a wok on high.
  • Fry the chicken strips in batches until golden brown and fully cooked.
  • Using a slotted spoon, drain and place on a plate and cover with a tea towel.
  • If needed, place into the oven to keep warm.
  • Add a tablespoon or two of oil to the wok and heat over a medium-high heat.
  • Add the garlic, capsicum, snow peas, onion and shallots.
  • Season the vegetables with the salt and pepper.
  • Stir-fry until the vegetables are tender.
  • Remove from pan and set aside.
  • Pour the sauce mixture into the wok and cook until the sauce thickens.
  • Add the chicken strips and vegetables.
  • Mix well and serve once hot.
  • Serve with rice.

  • Use enough oil when cooking the chicken to cover the base of the wok by 1cm.

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