Monday, May 6, 2013

Allergy free Singapore black pepper chicken recipe

  • 500g chicken breast, sliced
  • 3 shallots, chopped
  • 1 red capsicum, sliced
  • 225g green beans, trimmed and sliced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, finely grated
  • 1 -2 chilli peppers, minced, or 1 tsp chilli flakes
  • 1 -2 tbsps olive oil
  • 2 -3 tsps fresh black pepper, coarse ground, to taste
  • 2 tbsps water
  • 2 tbsps fish sauce
  • 2 tbsps allergy free soy sauce replacer
  • 2 tbsps white wine or rice wine
  • 2 tsps sugar
  • 2 tsps corn flour
  • 1 tsp chilli-garlic sauce or 1 tsp chilli sauce and a ¼ tsp of garlic powder

  • Heat the oil in a wok.
  • Add the capsicum, chilli, garlic, ginger and green beans.
  • Stir fry until the vegetables are crisp tender.
  • Remove the vegetables from the wok leaving as much oil as possible behind. Keep the vegetables warm.
  • Add the chicken to the wok and stir fry until cooked through.
  • Push the chicken up the sides of the work and add the sauce ingredients.
  • Heat the sauce and as it thickens, stir in the chicken.
  • Return the vegetables to the wok and reheat the vegetables, if needed.
  • Add the black pepper and shallots and stir to combine.
  • Serve immediately over rice.

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