Gluten, Dairy, Wheat, Egg and Nut Free
- 2-5 chicken thigh fillets, chopped into chunks. You can also use2-3 breast fillets as well. (depends on how many you're serving)
- 4 tablespoons gluten free soy sauce
- 2 tablespoons honey
- 1 tablespoons stored bought or homemade gluten free sweet chilli sauce ( Trident Brand is gluten free)
- 2 cloves of garlic, peeled and crushed or 2 teaspoons of homemade minced garlic
- 2.5 x 2.5 cm (1 x 1 inch) piece of ginger, peeled and finely chopped or 1-2 teaspoons store bought ginger
- 1/2 tablespoon sesame oil
- 1/2 teaspoon mirin (optional)
- 1/2 teaspoon Chinese rice wine vinegar (optional)
- Olive oil
- Cornflour (Corn starch)
- Asian greens,
- Red, yellow and/or green capsicum (peppers), sliced into strips
- Baby spinach, whole
- Broccoli florets,
- Snap peas, whole,
- Carrots, thinly sliced
- Onions, thinly sliced and diced
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- In a medium sized bowl, mix all the marinade ingredients with the chicken. Cover in cling wrap marinade in the fridge. It's best left for a few hours or overnight, but if you're in a hurry 20-30 minutes is fine.
- In a wok or large frying pan add a little olive oil and heat on high. Scoop out the chicken from marinade with spoon or similar and carefully place in the wok with onions. Chicken/onions will sizzle.
- Turn the heat down to medium and let the chicken cook for a couple of minutes, without stirring.
- Cook the chicken, stirring every so often, for another couple of minutes until it’s just about cooked through.
- Add in the reserved marinade and a bit of water, turn up the heat to bring to the boil. Boil for 3-5 minutes.
- Turn the heat back down to medium and add stir fry vegetables. Hint: Depending on what you're adding to this vegetables such as broccoli, cauliflower, snap peas, carrots require a little more time to cook than bok choy, spinach. Add the 'harder' vegetables first. Cook for a few minutes and then add the rest. Give everything a stir. Cook for a further 5 minutes or until vegetables are cooked to your liking. I like them crunchy rather than soggy.
- Meanwhile add 1 tablespoon of corn flour (corn starch) in a cup with a little water to make a paste. Pour in the cornflour mix a little at a time, while stirring to thicken the sauce. It may look to dry, if so add a little water and heat through.
- Serve on a bed of rice or by itself.