Allergy free Vietnamese cracked pepper chicken recipe

Ingredients

• 2 tbsps olive oil
• 1 red onion, finely sliced
• 750g boneless, skinless chicken thighs, sliced
• 2-3 small red chillies, seeded and finely sliced into small sticks
• 1cm fresh ginger, finely sliced
• 2 garlic cloves, minced
• ¼ cup brown sugar
• ¼ cup fish sauce or 1 tsp salt mixed with ¼ cup water
• ¼ cup chicken stock made from a tsp of Massel salt reduced chicken stock powder
• 3 tbsps white vinegar
• 1 heaped tsp cracked black pepper
• 1 red capsicum, sliced
• 1 carrot, sliced
• 2 tbsps chopped fresh coriander
• 2-3 shallots, finely sliced

Method

• In a bowl, whisk the chillies, ginger, garlic and sugar with the fish sauce, stock, vinegar and black pepper until well combined.
• Heat the oil in a pan and gently sauté the onion until tender, continually stirring.
• Add the chicken and cook for 2-3 minutes.
• Add the whisked sauce mixture to the chicken.
• Combine well and bring to the boil.
• Turn the heat to low and simmer for about 5-8 mins until the chicken is tender, stirring now and again to prevent burning.
• Add the capsicum and carrot and continue cooking for 5-8 minutes.
• Then add the coriander.
• Serve on rice and sprinkle over with spring onions.