Allergy free Mongolian chicken recipe

With so much replaced the flavour isn't exactly the same but it is close and very nice.

Ingredients

• 1 double chicken breast, sliced thinly
• ½ cup cornflour, for coating
• 2 cloves garlic, minced
• 1 onion, sliced
• 2 shallots, sliced
• ½ red capsicum, sliced
• 100g snow peas, sliced
• 1 tsp salt
• ¼ tsp black pepper
• Olive oil for frying

Sauce

• ¼ cup chicken stock made from a Massel Salt Reduced Ultracube
• 1½ tbsps cornflour
• 2 tbsps allergy free hoisin sauce substitute
• 1 tbsp fish sauce
• 1 tbsp dry sherry
• 2 tsps sugar
• 2 tsps allergy free soy sauce replacer
• Up to 2 tsps crushed red pepper flakes, to taste

Method

• In a medium bowl, whisk together the chicken stock, hoisin sauce substitute, fish sauce, sherry, sugar, soy sauce replacer and crushed red pepper flakes.
• Set aside.
• In a separate bowl, toss the chicken with cornflour until all of the strips are thoroughly coated.
• Heat up to a cup of olive oil in a wok on high.
• Fry the chicken strips in batches until golden brown and fully cooked.
• Using a slotted spoon, drain and place on a plate and cover with a tea towel.
• If needed, place into the oven to keep warm.
• Add a tablespoon or two of oil to the wok and heat over a medium-high heat.
• Add the garlic, capsicum, snow peas, onion and shallots.
• Season the vegetables with the salt and pepper.
• Stir-fry until the vegetables are tender.
• Remove from pan and set aside.
• Pour the sauce mixture into the wok and cook until the sauce thickens.
• Add the chicken strips and vegetables.
• Mix well and serve once hot.
• Serve with rice.

Note

• Use enough oil when cooking the chicken to cover the base of the wok by 1cm.