Allergy free Thai ginger chicken stir fry recipe

Ingredients

• 2 tbsps olive oil
• 3 cloves garlic, minced
• 1 double chicken breast, sliced
• 2 tbsps fish sauce
• 1 tbsp sugar
• 6cm fresh ginger, peeled, cut into matchsticks
• 1 red capsicum, sliced
• 200g fresh mushrooms, sliced
• 4 shallots, cut into 5cm pieces
• ½ tsp Thai red curry paste, or to taste
• 2 tbsps chicken stock made from a Massel vegetarian chicken ultracube
• Pinch of salt
• Ground black pepper, to taste
• 2 tbsps fresh coriander leaves (optional)

Method

• Heat a wok over a medium-high heat.
• Add the oil and swirl to spread the oil around the wok base.
• Add the garlic and chicken, cooking until the chicken begins to whiten.
• Add the fish sauce, sugar, ginger, capsicum, mushrooms and shallots.
• Cook, stirring, until the chicken is no longer pink and the vegetables are nearly tender.
• In a small bowl, dissolve the curry paste in the chicken stock.
• Add the curry mixture to the wok.
• Season to taste with salt and pepper.
• Serve with the jasmine rice and sprinkle with coriander leaves.