Allergy free quick Vietnamese caramel chicken recipe

There is a longer to make version of Vietnamese caramelised chicken out there but for the purposes of making dinner quickly, here's the faster version where no marinading is required.

Ingredients

• 2 tsps olive oil
• 800g-1kg chicken thigh fillets, deboned, trimmed, thinly sliced
• 1 red onion, thinly sliced
• 1 red capsicum, sliced
• 100g snow peas, sliced
• 2 garlic cloves, thinly sliced
• 2cm piece fresh ginger, grated fine
• 1 tbsp allergy free soy sauce replacer
• ¼ cup brown sugar
• Up to 1 tsp chilli powder or flakes, to taste
• 2 tbsps fish sauce
• 1 tbsp lime juice
• Sesame seeds, to serve (optional)

Method

• Heat the oil in a wok over a medium-high heat.
• Cook the chicken, in batches, stirring, until golden.
• Transfer the chicken to a bowl.
• Add the onion to the wok.
• Cook, stirring, until the onion has softened.
• Add the garlic and ginger and cook until fragrant.
• Return the chicken to pan.
• Add the soy sauce replacer and turn the heat to low.
• Cook, covered, for 5 minutes, or until the chicken is cooked through.
• Add the sugar, chilli, capsicum and snow peas.
• Increase the heat to medium-high and cook, stirring, until the mixture is bubbling.
• Add the fish sauce and juice.
• Cook, stirring, until the sauce thickens.
• Serve on rice and sprinkle with sesame seeds (optional).