FreeFrom Chicken Breast with Ginger
Wheat, gluten, corn, dairy, soya, egg & nut free

This is a very simple but very tasty dish - but you must allow the chicken to marinate for 3-4 hours for the flavours to mature.
If you cannot eat nightshades, substitute two bunches of spring onions (scallions),
trimmed, sliced lengthways and fried very briefly in the oil.

6 chicken breasts
a 50g / 2oz piece of fresh ginger
juice of 3 limes or 2 large lemons
sea salt and freshly ground black pepper
3 large yellow peppers
4 tbsp olive oil

Skin the chicken breasts and cut them in bite-sized matchsticks.
Peel the ginger and cut into very thin matchsticks.
Mix the ginger and chicken well together, season well with sea salt and freshly ground black pepper, pour over the lime or lemon juice.
Cover and leave in a cool place to marinate for 3-4 hours.
De-seed the peppers and cut into long, thin strips.
Heat the oil in a heavy pan and slowly cook the peppers, stirring
regularly, until very soft - this will take 20-30 minutes.
Remove the peppers with a slotted spoon, drain as much oil as possible from the peppers back into the pan and set aside.
With a slotted spoon, remove the chicken and ginger from pan, reserving the juices.
Reheat the oil and briskly fry the chicken and ginger, without burning, for 3-4 minutes or until cooked. Add the marinating juices and stir together for another minute.
Remove from the heat, mix in the peppers thoroughly and serve warm or at room temperature with lightly cooked broccoli or a green salad.

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