Allergy free sweet chilli chicken stir fry recipe

Ingredients

• ⅓ cup soy sauce replacer
• ¼ cup sweet chilli sauce
• 1 tbs caster sugar
• 2 tbs white vinegar
• 500g chicken breasts, thinly sliced
• ¼ cup olive oil
• 2 garlic cloves, sliced
• 2 tsp grated fresh ginger
• 2 bunches broccolini, cut into thirds, or 1 small broccoli, cut into small trees
• 100g snow peas (optional)
• 1 bunch baby buk choy (optional)
• 1 carrot, julienned
• 1 onion, thinly sliced
• 1 red capsicum, thinly sliced

Method

• Combine the soy sauce replacer, chilli sauce, sugar and vinegar in a large bowl. Add the sliced chicken and stir well to coat.
• Marinate the chicken in the fridge for at least 15 minutes although I prefer 2-3 hours.
• Heat 1 ½ tbs olive oil in a wok or large frypan over a high heat.
• When smoking, drain the chicken (reserving the marinade) and then stir-fry the chicken in batches for 3-4 minutes until golden.
• Remove and set aside.
• Carefully wipe the wok clean with paper towel.
• Add the reserved marinade to the wok and bring to the boil over a high heat.
• Allow the marinade to bubble for 1 minute then pour the marinade in a heat proof bowl and set aside.
• Wipe wok clean with paper towel.
• Heat the remaining oil in wok over a high heat.
• Stir-fry the garlic, ginger and select vegetables for 1 minute.
• Return the chicken and marinade to the wok and stir-fry for 2 minutes or until heated through.
• Serve immediately.