Project Description

Chicken Stirfry

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
  1. Slice the chicken thighs into thin pieces or strips.
  2. Prepare the vegetables by slicing thinly. Wash the beansprouts if using but set aside.
  3. In a large wok pan, stir fry the chicken and minced ginger in the sesame oil for 2 – 3 minutes.
  4. Add the soy sauce, water, onion, garlic, red pepper, broccoli and cauliflower.
  5. Stir well and simmer for 5 minutes.
  6. 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.