Allergy free Singapore turmeric chilli chicken stir-fry recipe

Ingredients

• 1 double chicken breast, cubed
• 2 tbsps allergy free soy sauce replacer
• 2 tbsps corn flour
• 1½ tbsps turmeric
• ½ tsp white pepper
• 1 tsp salt
• 4 tbsps olive oil
• 1 tbsp sesame oil (optional)
• 4 garlic cloves, minced
• 2 shallots, finely sliced
• 1 cup broccoli florets
• ½ red capsicum, sliced
• 1 carrot, sliced
• 1-2 tbsps hot chilli sauce, to taste
• 1 tbsp white vinegar
• ¾ cup chicken stock made from a Massel chicken ultracube

Method

• Combine the chicken and soy sauce replacer in a large bowl, stirring until the chicken is well coated.
• Add the corn flour, turmeric, salt and white pepper and mix well.
• Cover and refrigerate the chicken for an hour.
• When ready, heat the olive oil in a wok until very hot.
• Add the chicken, cooking in batches if necessary. 
• Stir-fry the chicken until each piece is fully cooked and has a crispy coating. Remove the chicken with a slotted spoon and let it rest on a paper towel-coated plate.
• Remove all except 1 tbsp of oil from the wok (2 tbsps if you can’t use sesame oil).
• Then add the sesame oil and heat up the wok until oil is very hot.
• Add the garlic, frying for 30 seconds or so, until fragrant.
• Then add the shallots and broccoli, stirring well, frying for a minute or two, until the shallots have softened and are fragrant.
• Add the capsicum and carrot and stir-fry for a minute, until well mixed.
• Then add chilli sauce, vinegar and chicken stock, stirring well.
• Cover and cook for two more minutes.
• Uncover and add the chicken to the mixture, stirring well until everything is combined and heated through.
• Serve with rice.