Allergy free Chinese chicken with black bean sauce recipe

Ingredients
Chicken coating

• 1 double breast chicken, cut into 1-2cm sliced
• 2 tsps cornflour
• 1 tsp rice wine or dry sherry
• 2 tsps allergy free soy sauce replacer
• ½ tsp salt
• 1 tsp olive oil

Black bean mixture

• 1-2 tbsps black beans (preferably fermented), drained
• 2 cloves garlic, minced
• 2cms fresh ginger, minced
• 1 tsp allergy free soy sauce replacer

Stock and seasoning

• ⅓ cup chicken stock made of 1 Massel Salt Reduced Ultracube
• 1 tbsp rice wine or dry sherry
• ¼ tsp salt

To cook

• 2 tbsps olive oil for cooking
• 1 red onion, sliced
• ¼-½ tsp chilli flakes or powder, to taste
• 1 carrot, halved lengthwise and thinly sliced
• ½ green capsicum, sliced
• 1 shallot, finely shredded

Method

• In a medium bowl, combine the chicken, cornflour, 1 teaspoon of the rice wine, soy sauce replacer, ½ teaspoon of salt and 1 teaspoon of the oil.
• Stir to combine.
• In a small bowl, mash the black beans with the garlic, ginger, and remaining soy sauce replacer.
• In another small bowl, combine the stock and remaining 1 tablespoon of rice wine.
• Set aside.
• Heat a large wok over a high heat until hot.
• Swirl in the remaining 2 tablespoons of olive oil and add the red onion and chilli.
• Use a spatula to stir-fry for 30 seconds or until the onions soften.
• Push the onion to the sides of the wok.
• Carefully add the coated chicken and spread it in one even layer in the wok.
• Cook for 1 minute without stirring, letting the chicken begin to sear.
• Stir-fry for 1 minute or until the chicken is lightly browned but not cooked through.
• Add the carrots, capsicum and black bean mixture.
• Stir-fry 30 seconds or until fragrant. 
• Swirl the stock mixture into the wok and sprinkle over the remaining ¼ teaspoon of salt.
• Stir-fry 1 to 2 minutes or until the chicken is cooked through.
• Stir in the shredded scallion.
• Serve with rice.