Thursday, December 6, 2012

Allergy free chicken and shiitake mushroom stir fry recipe

  • 1 tbsp olive oil
  • 1 double chicken breast, thinly sliced
  • 2 cloves garlic, minced
  • 2cm fresh ginger, minced
  • 100-150g shiitake mushrooms, thinly sliced
  • 1 small broccoli, cut into florets
  • ½ cup water
  • ¼ cup allergy free hoisin sauce substitute
  • 1 tbsp fish sauce or ½ tsp salt mixed with 1 tbsp water
  • 1-2 tsp hot chilli sauce, to taste
  • 2 packets 325g SlimPasta spaghetti, drained
  • 100g snow peas, sliced
  • ½ red capsicum, sliced
  • 2 tsps corn flour

  • In a wok, heat the olive oil over medium-high heat
  • Add the chicken, garlic and ginger and cook until the chicken is white.
  • Add the shiitake mushrooms and broccoli and cook until they begin to soften.
  • Stir in the water, hoisin sauce substitute, fish sauce and chilli sauce, reserving a couple of tbsps.
  • Bring the sauce to a simmer.
  • Whisk the corn flour through the reserved sauce and add the mixture to the wok.
  • Add the spaghetti and toss to combine.
  • Simmer until the sauce thickens.
  • Finally, add the snow peas and capsicum and cook until tender.
  • Serve immediately.

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