Allergy free Chinese honey five spice chicken recipe

Ingredients

• 1 double chicken breast, sliced
• 1 tsp five spice powder
• 2 garlic cloves, crushed
• 1 tsp sesame oil (optional)
• ⅓ cup honey
• ¼ cup allergy free soy sauce replacer
• Olive oil for cooking
• ½ red capsicum, sliced
• Handful of snow peas, sliced
• 1 tbsp cornflour
• 1 carrot, sliced fine

Method

• Place chicken in a shallow glass or ceramic bowl.
• Add the five spice, garlic, sesame oil, honey and soy sauce replacer.
• Toss to combine.
• Cover and refrigerate for 30 minutes to 2 hours.
• Heat a dash of olive oil in a wok over medium-high heat.
• Reserve the marinade and add the chicken to the wok.
• Cook the chicken, in batches, until browned and cooked through.
• Remove the chicken and set it aside on a plate.
• Add another dash of olive oil to the wok.
• Whisk the cornflour into the reserved marinade until evenly combined.
• Throw in the capsicum, snow peas and carrot along with the reserved marinade.
• Cook until tender.
• Toss through the chicken pieces to heat them and allow the sauce to thicken.

Note

• The sesame oil can be switched for olive oil or a more flavour rich oil of your choice.