Easy Gluten-Free Stir Fry

Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 5

Ingredients   

  • 500g chicken (or you can swap out for tofu if you want to make it vegetarian), diced evenly
  • 1 cup gluten-free chicken (or vegetable) stock
  • Not So Sweet Chilli Sauce
  • Gluten-free soy sauce
  • Olive oil
  • 1 chunk ginger (around 2cm by 2cm), diced
  • 5 garlic cloves, diced
  • 3 bok choy, cut off the top (green section) and keep in one piece and dice the bottom (white section)
  • 1 broccoli, dice the stalk and cut the head into small heads of broccoli (small enough to eat in one mouthful)
  • 1-2 carrots depending on size, diced
  • 1 large capsicum, diced
  • 1 spring onion, diced
  • 2 medium red onions, diced
  • 1 cup frozen peas
  • 375g (1 packet) rice noodles

*  Please check all ingredients are gluten-free before proceeding

** Dice all vegetables to your preferred size. When I do a stir fry, they are usually diced at a medium size.

Method

  1. Cut chicken and place chicken into a frying pan with olive oil. Cook until lightly golden.
  2. While the chicken is cooking, begin cutting vegetables.^
  3. Take chicken off the frying pan once cooked.
  4. Place diced onion and garlic into the frying pan. Once cooked, add in broccoli, carrot, capsicum and the white part of the bok choy.
  5. As the vegetables are beginning to cook, add the ginger and stock.
  6. Place noodles in a heatproof bowl and place boiling water over the noodles, so they can self-cook.
  7. Add in the rest of the vegetables (green part of bok choy, peas and spring onion) and stir.
  8. Add in your two sauces, with your desired amount (you may need to add some more once the noodles are in).
  9. Add in the noodles (once they have softened) and mix. ^^
  10. Serving options can include; herbs, sesame seeds, dried shallots.

^ I get out one large bowl and cut the vegetables in order of when I’m going to cook them and place them all into the same bowl (e.g. bok choy leaves and spring onion go last, so they will be at the bottom of the bowl). I used tongs to move them from the bowl to the frying pan. This means that I have fewer dishes at the end.

^^ Noodles may need to be cut a few times, before adding to the frying pan.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s