Allergy free chicken with garlic stir-fry recipe

Ingredients

• 2 large garlic cloves, minced
• 
¼ cup allergy free soy sauce replacer

• ¼ cup water plus a dash more
• 
¼ cup honey
• 
2 tbsps olive oil, divided

• 1 tbsp corn flour
• 
¼ tsp pepper, to taste

• ¼ tsp chilli flakes, to taste

• 1 double chicken breast, sliced

• ½ cup broccoli florets
• ½ red capsicum, sliced
• 1 carrot, finely sliced
• 1-2 shallots, finely sliced, garnish



Method

• Combine the garlic, soy sauce replacer, water, honey, ½ the oil, corn flour, pepper and chilli in a large bowl.
• Stir the sliced chicken into the marinade and mix to coat.
• Cover the chicken and refrigerate at least 2 hours.
• 
In a wok, heat the remaining oil over a medium-high heat.
• 
Add the chicken and stir-fry until just cooked through.
• Using a slotted spoon, remove the chicken from the wok to a plate.
• Add the broccoli and a dash of water to the wok and stir fry until bright green.
• Add the capsicum and carrot to the wok and stir fry for 2 minutes more.
• Add the reserved marinade and continue to cook, stirring, for about 30 seconds until the marinade has thickened.
• Quickly return the chicken to the wok and stir through.
• Serve immediately with a garnish of shallots.