Allergy free Singapore black pepper chicken recipe

Ingredients

• 500g chicken breast, sliced
• 3 shallots, chopped
• 1 red capsicum, sliced
• 225g green beans, trimmed and sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1 -2 chilli peppers, minced, or 1 tsp chilli flakes
• 1 -2 tbsps olive oil
• 2 -3 tsps fresh black pepper, coarse ground, to taste

Sauce

• 2 tbsps water
• 2 tbsps fish sauce
• 2 tbsps allergy free soy sauce replacer
• 2 tbsps white wine or rice wine
• 2 tsps sugar
• 2 tsps corn flour
• 1 tsp chilli-garlic sauce or 1 tsp chilli sauce and a ¼ tsp of garlic powder

Method

• Heat the oil in a wok.
• Add the capsicum, chilli, garlic, ginger and green beans.
• Stir fry until the vegetables are crisp tender.
• Remove the vegetables from the wok leaving as much oil as possible behind. Keep the vegetables warm.
• Add the chicken to the wok and stir fry until cooked through.
• Push the chicken up the sides of the work and add the sauce ingredients.
• Heat the sauce and as it thickens, stir in the chicken.
• Return the vegetables to the wok and reheat the vegetables, if needed.
• Add the black pepper and shallots and stir to combine.
• Serve immediately over rice.