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Friday, October 26, 2012

Allergy free ginger, garlic and honey chicken stir fry recipe


Ingredients
  • 1 double chicken breast, sliced
  • ¼ cup soy sauce replacer
  • 3 garlic cloves, finely chopped
  • 1 cm fresh ginger, finely grated
  • 2 tbsps olive oil
  • 2 tsps honey
  • 1 onion, thinly sliced
  • ½ red capsicum, sliced
  • 100g snow peas or beans, sliced
  • 1 carrot, sliced
  • 3 shallots, trimmed, thinly sliced
  • 2 tbsps sesame seeds, toasted (optional)

Method
  • Place the chicken in a bowl.
  • Add the soy sauce replacer, garlic, ginger and honey and stir to coat.
  • Place in fridge for 4 hours to marinate.
  • Heat the olive oil in a wok over medium-high.
  • Drain the chicken from the marinade.
  • Stir-fry the chicken for 3 minutes or until golden and cooked through.
  • Transfer to a serving plate and set aside.
  • Cook the onion, capsicum, carrot and snow peas for 2 minutes.
  • Return the chicken to the wok and toss to combine.
  • Top with shallots and sesame seeds.
  • Serve on rice.

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