Allergy free lemon and honey chicken stir-fry recipe

Ingredients

• 2 tbsps olive oil
• 750g chicken breast, thinly sliced
• 5-8 shallots, sliced diagonally
• 2 tbsps honey
• 2 tbsps cup lemon juice
• 1 tbsp allergy free soy sauce replacer
• ½ cup red capsicum, sliced
• Handful of snow peas, sliced

Method

• Heat a wok over high heat until hot and add the oil.
• Swirl to coat.
• Add the chicken and stir-fry until golden.
• Add the red capsicum, snow peas and shallots to wok.
• Stir-fry until bright green.
• Add the honey, lemon juice and soy sauce replacer to the wok.
• Stir-fry for 1 minute or until heated through.
• Serve with rice and garnish with extra shallots.