Allergy free black pepper chicken with honey stir-fry recipe

Ingredients

• 1 double chicken breast, sliced
• 2 tbsps cornflour
• ½ tsp black pepper, freshly ground
• ½ tsp turmeric
• ½ tsp salt
• 6 tbsps olive oil, for frying
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and minced or finely grated
• 2-5 dried chillies, to taste
• ½ cinnamon stick
• 2 shallots, sliced
• ½ red capsicum, sliced or diced
• 100g snow peas, sliced

Sauce

• 3 tbsps honey
• 1 tbsp allergy free soy sauce replacer
• 1 cup chicken stock made from a Massel vegetarian chicken ultracube
• 3 shallots, minced
• 1 tbsp tomato sauce
• 1 tbsp black pepper, freshly ground, to taste

Method

• Combine the chicken, cornflour, pepper, turmeric and salt in a bowl and set aside for half an hour.
• In a wok, heat the oil on medium-high.
• Flash fry the chicken until white yellow, for about 30 seconds a batch.
• Remove chicken from hot oil with a slotted spoon and set aside on a paper towel.
• Heat the leftover oil and add the garlic, garlic, chillies and cinnamon and stir fry until fragrant.
• Return the chicken to the wok along with the shallots, capsicum and snow peas.
• Pour over the sauce ingredients, cover and bring to a boil.
• Cook until the chicken pieces are cooked through and the sauce has thickened.