Friday, July 19, 2013

Allergy free chicken with garlic stir-fry recipe

  • 2 large garlic cloves, minced
¼ cup allergy free soy sauce replacer
  • ¼ cup water plus a dash more
¼ cup honey
2 tbsps olive oil, divided

  • 1 tbsp corn flour
¼ tsp pepper, to taste

  • ¼ tsp chilli flakes, to taste

  • 1 double chicken breast, sliced

  • ½ cup broccoli florets
  • ½ red capsicum, sliced
  • 1 carrot, finely sliced
  • 1-2 shallots, finely sliced, garnish

  • Combine the garlic, soy sauce replacer, water, honey, ½ the oil, corn flour, pepper and chilli in a large bowl.
  • Stir the sliced chicken into the marinade and mix to coat.
  • Cover the chicken and refrigerate at least 2 hours.
In a wok, heat the remaining oil over a medium-high heat.
Add the chicken and stir-fry until just cooked through.
  • Using a slotted spoon, remove the chicken from the wok to a plate.
  • Add the broccoli and a dash of water to the wok and stir fry until bright green.
  • Add the capsicum and carrot to the wok and stir fry for 2 minutes more.
  • Add the reserved marinade and continue to cook, stirring, for about 30 seconds until the marinade has thickened.
  • Quickly return the chicken to the wok and stir through.
  • Serve immediately with a garnish of shallots.

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