Allergy free Chinese chicken stir-fry recipe

Ingredients
Marinade

• 2cm piece fresh ginger, peeled, finely chopped or grated
• 2 garlic cloves, finely chopped
• 1 tbsp barbecue sauce (check the ingredients or make your own)
• 2 tbsps brown sugar
• ⅓ cup soy sauce replacer
• 2 tbsps Chinese cooking wine or white cooking wine

Stir-fry

• 1 double chicken breast fillet, thinly sliced
• 2 tbsps olive oil
• 1 red onion, sliced
• ½ a red capsicum, sliced
• 1 carrot, sliced
• 1 head broccoli, cut into small florets
• 450g packet fresh rice noodles or rice sticks, pre-prepared and drained
• 1 tsp sesame oil (optional)

Method

• Combine ginger, garlic, barbecue sauce, sugar, ¼ cup soy sauce replacer and wine in a glass or ceramic bowl.
• Add the chicken and toss to coat.
• Marinate for 2 hours.
• Heat a wok over medium-high heat.
• Add 1 tbsp olive oil and swirl to coat the bottom of the wok.
• Stir-fry the chicken for 3 to 4 minutes or until browned all over and just cooked through.
• Transfer the chicken to a bowl.
• Heat remaining olive oil in the wok.
• Stir-fry the onion, capsicum, carrot and broccoli for 5 minutes or until vegetables are tender.
• Return the chicken to the wok.
• Stir-fry for 1-2 minutes or until hot.
• Use a fork and separate the pre-prepared rice noodles then add them to the stir-fry.
• Drizzle the stir-fry with sesame oil and the remaining soy sauce replacer.
• Toss to combine then serve.