Here's an easy delicious stir fry recipe you can whip up pretty quickly, only using basic household ingredients. You can make your own easy stir fry sauce by using staple kitchen ingredients - no need packets needed!
This stir fry is gluten and dairy-free and can be made low carb simply by leaving out the rice noodles and adding extra vegetables. Perfect for feeding the whole family, or for singles and couples wanting a tasty leftover lunch box for the next day. And, of course, this is nutritionally balanced so that you finish dinner feeling full and satisfied.
This recipe was kindly supplied by our nutritionist Kimberley Bell. For more from Kim, head to her website here.
HONEY AND SOY CHICKEN STIR-FRY
Makes 4 servings
½ pack of rice noodles
4 Tbsp sesame seeds
4 Tbsp olive oil
600g chicken breast
1 white onion
1 red or yellow capsicum
1 cup mushrooms
Stir fry sauce
1 tsp crushed garlic
2 heaped Tbsp liquid honey
1 tsp crushed ginger
⅓ cup gluten-free soy sauce or tamari sauce
1 diced chilli (optional)
To make the honey soy sauce, combine together the tamari, garlic, ginger, and honey. Mix and set aside.
Chop all non-starchy vegetable - set aside.Dice chicken or beef on a separate chopping board - set aside.
Heat oil in a non-stick wok (or a deep fry pan) and add the onion and chicken. Saute for 1-2 minutes and then add in the rest of the non-starchy vegetables and the stir fry sauce.
Whilst the vegetables are cooking, boil a jug of water, and pour hot water over the rice noodles in a heat-proof bowl. Leave to sit.
Keep stirring the vegetables in the wok until the carrot is cooked through (approx 15mins). Then remove from the heat. Drain the rice noodles, and serve next to the stir-fry OR add the noodles the wok and stir everything together before serving.
Sprinkle over sesame seeds and toss through before serving.