Allergy free sweet and sour chicken recipe

Start by making the garlic vinegar the night before, then making the soy sauce replacer, then making the sweet and sour chicken.

Ingredients
Garlic Vinegar

• 5 cloves garlic, peeled and sliced
• Vinegar (Suggestion - make more than is needed for this recipe)

Soy Sauce replacer

• ¾ cup of garlic vinegar
• 3 tablespoons dark molasses
• 3 teaspoons onion powder

Sweet and Sour Chicken

• 1 tbsp cornflour
• ¼ cup soy sauce replacer
• 440g can pineapple pieces in natural juice, drained, reserving juice
• ¼ cup white wine vinegar
• ¼ cup brown sugar
• 1 tbsp olive oil
• 500g chicken tenderloins, tendons removed
• ½ green capsicum, cut into thin strips
• ½ red capsicum, cut into thin strips
• 3cm piece ginger, peeled, grated
• 2 garlic cloves, crushed

Method

Garlic Vinegar

• Slightly heat the vinegar; pour over peeled and sliced garlic.  Do not boil.
• Jar and let stand overnight.
• Strain and discard the garlic and combine with remaining ingredients.

Soy Sauce replacer

• In a small saucepan combine all the ingredients and stir over a low heat until the molasses has disolved. Do not boil.
• pour the mixture into a glass jar.
• Refrigerate and use as needed.
• It lasts about a month in the fridge.
• Warm and shake well before using.

Sweet and Sour Chicken

• Combine cornflour and soy sauce replacer in a jug.
• Stir until mixture is smooth.
• Add reserved pineapple juice, vinegar and sugar.
• Stir until sugar has dissolved.
• Heat the oil in a wok.
• Add chicken and cook for 3 minutes each side or until light golden.
• Add capsicum, ginger and garlic to pan.
• Cook for 1-2 minutes or until tender.
• Add soy sauce replacer mixture to pan and bring to the boil.
• Reduce heat to medium-low.
• Add pineapple pieces.
• Simmer, uncovered, for 10 minutes or until sauce has thickened and chicken is cooked through.

Note

• If you need to pad out the sauce with some vegetables then carrots, snow peas and baby corn work well.