Allergy free Chinese plum spiced chicken recipe

Ingredients

• 700g skinless, boneless chicken thighs, sliced
• ½ tsp Chinese five spice
• ½ tsp salt
• 1 tbsp olive oil
• 4 shallots, chopped
• 1 onion, sliced
• ½ red capsicum, sliced
• 100g shiitake mushrooms, sliced
• 1 carrot, sliced
• ½ cup chicken stock made from a Massel chicken salt reduced ultracube
• ½ cup plum sauce or plum jam
• 2 tbsps balsamic vinegar
• 1 shallot, sliced, for garnish

Method

• In a bowl, toss the chicken together with the five spice powder and salt.
• In a wok, heat the olive oil until hot.
• Add the chicken, onion, capsicum, carrot and shiitake mushrooms.
• Cook until the chicken is brown.
• Transfer the chicken and vegetables to a plate, reserving any juices and oil, and cover to keep warm.
• In the wok, cook the shallots until browned. This will take about 3-4 minutes.
• Stir in the chicken stock, plum sauce or jam and balsamic vinegar.
• Bring to the boil.
• Reduce the heat to medium and reduce the sauce until it is syrupy. This will take about 4 minutes.
• Return the chicken and vegetables to the skillet and coat with the sauce.
• Garnish with shallot.