Chicken Stirfry
- 1 Tbsp sesame oil
- 2 boneless skinless chicken thighs or breast.
- 1 Tbsp fresh ginger, minced
- 1/4 cup gluten free soy sauce (tamari)
- 1/2 cup water
- 1 onion sliced
- 1 clove garlic crushed
- 1 red pepper, sliced
- Any other veg you like, e.g. carrot, mange tout, orange & green peppers, baby sweetcorn, beansprouts
- 1/2 teaspoon of corn flour
- 1 large floret of broccoli chopped (omit of you don’t like it)
- 1/2 cup chopped scallions
- Slice the chicken thighs into thin pieces or strips.
- Prepare the vegetables by slicing thinly. Wash the beansprouts if using but set aside.
- In a large wok pan, stir fry the chicken and minced ginger in the sesame oil for 2 – 3 minutes.
- Add the soy sauce, water, onion, garlic, red pepper, broccoli and cauliflower.
- Stir well and simmer for 5 minutes.
- Add the scallions and toss to coat – simmer for 2 minutes before tossing in the bean sprouts & coating in sauce for 30 secs. Don’t overcook or it will be mushy.
