Dairy Free
Gluten & Grain Free
Egg Free
Low Disaccharide
A simple stir-fry that is palatable and ready in no time.
Serves: 2
Prep time: 15 mins
Cooking time: 20 mins
Ingredients
- 1 large chicken breast, sliced diagonally into 1cm pieces
- 1/4 cup olive oil
- 2 tbsp tamari sauce, gluten free OR coconut amines
- 2 tsp coconut flour
- 1/2 cup almonds
- 4 spring onions
- 2 stalks celery, sliced diagonally into 1cm thick pieces
- 1 small red capsicum, sliced into strips
- 2 tsp grated ginger
- 1 tbsp honey
- 3 tbsp chicken stock (or water will work)
- 1 tbsp coconut flour
- salt and pepper to taste
Method
- In a bowl combine tamari sauce (or coconut amines) and 2 tsp coconut flour.
- Add chicken pieces and mix well to coat. Stand 5 minutes.
- Heat wok or frying pan to hot, and fry almonds quickly, remove but keep oil.
- To oil add chicken pieces and cook 3 minutes on each side and remove.
- To remaining oil add onion and celery and stir-fry for 5 minutes.
- Add ginger, honey and capsicum and stir-fry a further 4 minutes.
- Mix 1 tbsp coconut flour with 3 tbsp chicken stock (or water) and stir into vegetables.
- Cook a few minutes to reduce a little and add chicken and almonds.
- Serve immediately.
Notes
- This can be nut free by omitting the almonds.
- Beans, beansprouts, bamboo shoots or other vegetables can be added, but this would introduce disaccharides which I keep to a bare minimum.
- Serve with cauliflower rice.
