Thursday, January 31, 2013

Allergy free snow pea and chicken stir fry recipe

  • 1 double chicken breast, thinly sliced
  • 1 red onion, cut into thick wedges
  • 3cm fresh ginger, peeled, sliced into matchsticks
  • 2 cloves garlic, crushed
  • 2 tsps sesame or olive oil
  • 1 tsp Chinese five spice
  • 1 tbsp olive oil
  • 150g snow peas, trimmed and chopped
  • 125g baby corn, halved diagonally
  • ½ red capsicum, sliced (optional)
  • 2 tbsps fish sauce
  • 2 tbsps allergy free soy sauce replacer
  • 1 tsp sugar

  • Combine the chicken, onion, ginger, garlic, sesame oil and Chinese five spice in a bowl.
  • Set aside for 15 minutes to marinate.
  • Heat half the olive oil in a wok over a high heat until just smoking.
  • Add one-quarter of the chicken mixture to the wok and stir-fry for 3 minutes or until golden brown.
  • Transfer to a separate bowl.
  • Repeat, in batches, with the remaining chicken mixture.
  • Heat the remaining olive oil in the wok until just smoking.
  • Add the snow peas, capsicum and baby corn and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp.
  • Add the chicken mixture, fish sauce, sugar and soy sauce replacer and stir-fry for 1 minute or until the sauce thickens.
  • Serve on rice.

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