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


  • 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


  • 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.


  • 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.


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