Gluten and Dairy Free Sweet Chilli Chicken

serves / makes 2
30 prep time
30 mins cooking time


Hello everyone, hope you are having a great Sunday. I’m on the train back to Edinburgh after a fun few days visiting friends and also going to the Allergy and Free From Show (more details to follow soon).

I’m using the time wisely, typing up recipes for my new book and uploading some recipes to share with you guys next week. I thought I would start with my recipe for sweet chilli chicken.




  • 2 chicken breasts, diced
  • 1 small onion, diced
  • 1 pepper, diced
  • 6 mini sweetcorn, cut into slices

For the Sweet Chilli Sauce:

  • 60g caster sugar
  • 4 tablespoons water
  • 2 teaspoons garlic, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • Small pinch of chilli flakes
  • 1 lime, juiced
  • 2 tablespoons gluten free soy sauce

For serving:

  • egg fried rice
  • prawn crackers


  1. Put a drizzle of olive oil in a shallow pan and place on a medium heat
  2. Add the chicken and stir fry for 5 minutes
  3. Add in the onion, pepper and sweetcorn and cook for a further 5 minutes
  4. Make the sweet chilli sauce by placing the caster sugar and water into a small saucepan over a medium heat
  5. Over a medium heat, stir until the sugar is dissolved
  6. Bring to the boil for about 5 minutes until thickened
  7. In a small bowl, mix the garlic, ginger, cayenne pepper, chilli flakes, lime juice and soy sauce into a paste
  8. Add the paste into the sugar syrup and boil for another 1-2 minutes
  9. Stir through the chicken and vegetables and cook gently for 5 minutes
  10. Serve with egg fried rice and prawn crackers

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