Thursday, June 20, 2013

Allergy free black pepper chicken with honey stir-fry recipe

  • 1 double chicken breast, sliced
  • 2 tbsps cornflour
  • ½ tsp black pepper, freshly ground
  • ½ tsp turmeric
  • ½ tsp salt
  • 6 tbsps olive oil, for frying
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and minced or finely grated
  • 2-5 dried chillies, to taste
  • ½ cinnamon stick
  • 2 shallots, sliced
  • ½ red capsicum, sliced or diced
  • 100g snow peas, sliced
  • 3 tbsps honey
  • 1 tbsp allergy free soy sauce replacer
  • 1 cup chicken stock made from a Massel vegetarian chicken ultracube
  • 3 shallots, minced
  • 1 tbsp tomato sauce
  • 1 tbsp black pepper, freshly ground, to taste

  • Combine the chicken, cornflour, pepper, turmeric and salt in a bowl and set aside for half an hour.
  • In a wok, heat the oil on medium-high.
  • Flash fry the chicken until white yellow, for about 30 seconds a batch.
  • Remove chicken from hot oil with a slotted spoon and set aside on a paper towel.
  • Heat the leftover oil and add the garlic, garlic, chillies and cinnamon and stir fry until fragrant.
  • Return the chicken to the wok along with the shallots, capsicum and snow peas.
  • Pour over the sauce ingredients, cover and bring to a boil.
  • Cook until the chicken pieces are cooked through and the sauce has thickened.

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