Tuesday, January 15, 2013

Allergy free Singapore turmeric chilli chicken stir-fry recipe

  • 1 double chicken breast, cubed
  • 2 tbsps allergy free soy sauce replacer
  • 2 tbsps corn flour
  • 1½ tbsps turmeric
  • ½ tsp white pepper
  • 1 tsp salt
  • 4 tbsps olive oil
  • 1 tbsp sesame oil (optional)
  • 4 garlic cloves, minced
  • 2 shallots, finely sliced
  • 1 cup broccoli florets
  • ½ red capsicum, sliced
  • 1 carrot, sliced
  • 1-2 tbsps hot chilli sauce, to taste
  • 1 tbsp white vinegar
  • ¾ cup chicken stock made from a Massel chicken ultracube

  • Combine the chicken and soy sauce replacer in a large bowl, stirring until the chicken is well coated.
  • Add the corn flour, turmeric, salt and white pepper and mix well.
  • Cover and refrigerate the chicken for an hour.
  • When ready, heat the olive oil in a wok until very hot.
  • Add the chicken, cooking in batches if necessary. 
  • Stir-fry the chicken until each piece is fully cooked and has a crispy coating. Remove the chicken with a slotted spoon and let it rest on a paper towel-coated plate.
  • Remove all except 1 tbsp of oil from the wok (2 tbsps if you can’t use sesame oil).
  • Then add the sesame oil and heat up the wok until oil is very hot.
  • Add the garlic, frying for 30 seconds or so, until fragrant.
  • Then add the shallots and broccoli, stirring well, frying for a minute or two, until the shallots have softened and are fragrant.
  • Add the capsicum and carrot and stir-fry for a minute, until well mixed.
  • Then add chilli sauce, vinegar and chicken stock, stirring well.
  • Cover and cook for two more minutes.
  • Uncover and add the chicken to the mixture, stirring well until everything is combined and heated through.
  • Serve with rice.

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