Allergy free Thai tamarind chicken stir fry recipe

Ingredients

• 2-3 tbsps olive oil
• 1 double chicken breast, sliced 
• 8 shiitake mushrooms, sliced
• ½ red capsicum, sliced
• 1 shallot, sliced
• 1 purple onion, sliced
• 2cm fresh ginger, peeled and sliced into matchstick-like pieces
• 3-4 cloves garlic, minced
• ¾ tsp chilli flakes
• 1 tsp cornflour dissolved in 3 tbsp allergy free soy sauce replacer
• 2 tbsps sherry
• 1 handful fresh basil

Tamarind Sauce

• 2 tsps tamarind paste
• ⅓ cup chicken stock made from a Massel salt reduced chicken ultracube
• 2½ tbsp fish sauce
• 2 tbsp sugar

Method

• Place the sliced chicken in a bowl and pour over the cornflour and soy sauce replacer mixture.
• Stir well to coat the chicken then set the chicken aside.
• Make the tamarind sauce by mixing all sauce ingredients together in a cup.
• If the paste is very thick, heat up the stock to help dissolve it.
• Set aside the sauce.
• Heat a wok over a medium-high heat.
• Drizzle in the oil then add the garlic, ginger, onion, shallot and chicken with the marinade.
• Stir-fry for about 2-3 minutes.
• Add the sherry 1 tbsp at a time as you stir-fry, particularly whenever the pan starts to become dry.
• Add the mushrooms, capsicum and chilli.
• Start adding the tamarind sauce 2-3 tbsps at a time.
• Continue stir-frying for 4-5 minutes or until all the sauce has been added and the chicken and mushrooms are cooked.
• Remove the wok from the heat.
• Taste-test and adjust the seasonings to match a sweet and sour/pleasantly tangy like flavour.
• If needed add up to 1 tbsp fish sauce (not salt) and another tbsp or two of sugar in order to balance the sour edge off the tamarind flavour.
• Serve with rice and fresh basil.