Allergy free Chinese ginger chicken stir fry recipe

Ingredients

• 1 double breast chicken, sliced
• 1 brown onion, sliced
• ½ red capsicum, sliced
• 100g snow peas, sliced
• 100g baby corn, sliced
• Cooking olive oil

Marinade

• ½ cup red wine vinegar
• ¼ cup allergy free soy sauce replacer
• 2 tbsps sesame oil or olive oil
• 2 cms fresh ginger, grated
• 2 cloves garlic, minced
• 2 spring onions, finely chopped
• 2 tsps brown sugar
• 1 tsp crushed red chilli pepper, or to taste (optional)

Method

• Rinse the chicken under cold running water and pat dry with paper towels as best you can.
• In a medium bowl, whisk together the red wine vinegar, soy sauce replacer and sesame oil.
• Whisk in the ginger, garlic, spring onions, brown sugar and crushed red pepper.
• Place the chicken in a large bowl.
• Add the marinade, cover and marinate the chicken in the refrigerator for 4 hours, turning occasionally.
• In a wok, heat a dash of olive oil over a medium heat.
• Reserving the marinade, cook the chicken until mostly cooked through.
• Remove the chicken and set aside on a plate.
• If needed, add a dash more oil.
• Cook the onion and corn until the onion begins to turn clear.
• Add all the marinade along with the chicken and simmer for a 3-4 minutes.
• Add the capsicum, snow peas and cook until the vegetables are tender.