CHICKEN AND CELERY STIRFRY by allergy cooking my way

CHICKEN AND CELERY STIR FRY

Dairy Free

Gluten & Grain Free


Egg Free

Low Disaccharide

A very tasty and quick dinner to prepare. Another one that can be spicy or plain, depending on your taste.

Goes beautifully with my cauliflower fried rice, which can be made several days before.

Serves: 4

Prep time: 12-15 mins

Cooking time: 10 mins

Ingredients

  • 4 chicken breasts or thighs cut into strips or cubes
  • 2 cups spring onions, include green ends and cut to 2 cm lengths.
  • 2 cups celery, sliced thinly.
  • 4 leaves of kale, shredded finely
  • 1 tsp tumeric
  • 1 tsp chilli flakes (or to taste)
  • 1 cup almonds (plain or toasted)
  • 1/2 cup coconut amines
  • 1 tsp salt, and pepper to taste
  • 1/4 cup coconut oil

Method

  • Heat oil in deep pan on stove top.
  • Add chicken and stir while browning, about 4-5 minutes.
  • Add onions, tumeric, chilli and coconut amines and stir fry for 2 minutes.
  • Add celery and kale and stir fry a further 5 minutes, until chicken is cooked through.
  • Stir in almonds, salt and pepper.
  • Serve with cauliflower rice, or zucchini pasta or seed bread.

Notes

The amount of chilli in this recipe is quite hot for some, so halve it if you prefer it a little milder.

For a nut free version, omit almonds and sprinkle with toasted sesame seeds.


Comments

One response to “CHICKEN AND CELERY STIR FRY”

  1. […] Serve with my chicken and celery stir fry […]

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