Allergy free snow pea and chicken stir fry recipe

Ingredients

• 1 double chicken breast, thinly sliced
• 1 red onion, cut into thick wedges
• 3cm fresh ginger, peeled, sliced into matchsticks
• 2 cloves garlic, crushed
• 2 tsps sesame or olive oil
• 1 tsp Chinese five spice
• 1 tbsp olive oil
• 150g snow peas, trimmed and chopped
• 125g baby corn, halved diagonally
• ½ red capsicum, sliced (optional)
• 2 tbsps fish sauce
• 2 tbsps allergy free soy sauce replacer
• 1 tsp sugar

Method

• Combine the chicken, onion, ginger, garlic, sesame oil and Chinese five spice in a bowl.
• Set aside for 15 minutes to marinate.
• Heat half the olive oil in a wok over a high heat until just smoking.
• Add one-quarter of the chicken mixture to the wok and stir-fry for 3 minutes or until golden brown.
• Transfer to a separate bowl.
• Repeat, in batches, with the remaining chicken mixture.
• Heat the remaining olive oil in the wok until just smoking.
• Add the snow peas, capsicum and baby corn and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp.
• Add the chicken mixture, fish sauce, sugar and soy sauce replacer and stir-fry for 1 minute or until the sauce thickens.
• Serve on rice.