I do love a good stir fry. Whether it be a traditional style or something I have made up on the spot, there are endless possibilities and for something so quick and easy they are always tasty.

Since changing to a gluten free diet again I have noticed just how many pre-made sauces and seasonings contain gluten. So, I’ve started to create some tasty alternatives but this one in particular is definitely on the spicier side but, like with anything, there are always substitutions which can be made. My advice would to not use scotch bonnet chillies if you or someone you’re cooking for is sensitive to spice, my mum definitely could not handle the level of spice in this dish.

I like to think of my recipes as well of a strict set of instructions and more just a guideline in helping people create the food that they enjoy.

Chilli and Garlic Chicken Stir Fry
Serves 3/4

Ingredients:

• Oil (I always use olive oil)
• Dark Soy Sauce (I use a GF soy sauce but it doesn’t make a big difference to the flavour)
• Sweet Chilli and Garlic Sauce, 240ml
• 2 Bell Peppers, cut into slices
• 1 White Onion, sliced
• 2 Cloves of Garlic, minced
• 2 Chillies*, minced
• 3 Chicken breasts, cut into thin strips

*I used two Scotch Bonnet chillies, if you would prefer something milder any other red chillies can be used.

Method:

1. Heat a tablespoon of oil in a large wok on a high heat, add minced garlic and chili and fry for 20 seconds or until fragrant.
   
2. Once the garlic is slightly golden, add the strips of chicken into the wok making sure you the chicken is covered in the garlic and chilli oil. Fry the chicken on a high heat until it’s no longer pink but not quite golden yet and then add a tablespoon of the soy sauce.
   
3. Add the sliced onions to the chicken and cook until they become translucent and then add peppers and fry for a further 5 minutes.
   
4. Add the sweet chilli and garlic sauce and continue to cook until the sauce has coated the chicken and vegetables.
   
5. Serve immediately.