Wednesday, March 27, 2013

Allergy free lemon and honey chicken stir-fry recipe

  • 2 tbsps olive oil
  • 750g chicken breast, thinly sliced
  • 5-8 shallots, sliced diagonally
  • 2 tbsps honey
  • 2 tbsps cup lemon juice
  • 1 tbsp allergy free soy sauce replacer
  • ½ cup red capsicum, sliced
  • Handful of snow peas, sliced

  • Heat a wok over high heat until hot and add the oil.
  • Swirl to coat.
  • Add the chicken and stir-fry until golden.
  • Add the red capsicum, snow peas and shallots to wok.
  • Stir-fry until bright green.
  • Add the honey, lemon juice and soy sauce replacer to the wok.
  • Stir-fry for 1 minute or until heated through.
  • Serve with rice and garnish with extra shallots.

No comments:

Post a Comment