Allergy free Japanese ginger chicken recipe

Ingredients

• 1 double chicken breast or 1kg chicken thighs, deboned
• 2 tbsps allergy free soy sauce replacer
• 2 tbsps sake or dry sherry
• 2 tbsps honey
• 2cm fresh ginger, peeled and finely grated
• 1 tsp olive oil
• 2 tbsps water
• 1-2 shallots, sliced
• Sesame seeds (optional)

Method

• Cut the chicken up into bite-sized pieces.
• In a large bowl, whisk the soy sauce replacer, sake, honey and ginger together.
• Add the chicken and marinate for at least 30 minutes.
• Heat a wok over a medium heat until hot.
• Add the oil then swirl to coat.
• Fry the chicken in batches of only one layer until the chicken chunks form nice brown crusts.
• When the chicken has browned on one side, flip it over and brown the other side. Transfer the chicken to a plate.
• Once all the chicken is browned, wipe up any extra oil in the wok with a paper towel.
• Add the remaining marinade to the wok along with the water.
• Bring the mixture to a boil over a medium-high heat.
• Return all the chicken to the pan.
• Stir, until the liquid has mostly evaporated and the chicken has a shiny coating of sauce.
• Serve with rice and garnish with shallots and sesame seeds.