CHICKEN STIRFRY WITH BROCCOLI AND MUSHROOMS by allergy cooking my way

CHICKEN STIR-FRY WITH BROCCOLI AND MUSHROOMS

Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

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Good meal for after work, fast to whip up and includes your veggies for the day!

Serves: 4

Prep time: 15 mins

Cooking time: 30 mins

Ingredients

  • 2 chicken breasts or thighs, cut into bite size pieces
  • 1 tbsp coconut oil
  • 1 tbsp sesame oil (optional)
  • 2 cloves garlic, crushed
  • 1 tbsp ginger, grated
  • 150g broccoli, broken into small florets
  • 350g mushrooms, small, sliced
  • 1 cup chicken stock
  • 1/4 cup honey
  • 1/4 cup coconut amines
  • 4 spring onions, finely sliced
  • 1/2 cup water
  • 2 tbsp coconut flour

Method

  • Heat coconut oil in wok or frying pan and add onion, ginger and garlic.
  • Stir while frying for 5-7 minutes.
  • Add chicken, stir fry for a further 10 minutes.
  • Add broccoli and mushrooms and fry 5 minutes, then add honey and sesame oil (if using).
  • In a cup mix stock and coconut flour together, and then pour into chicken mixture.
  • Stir and fry for a further 3-5 minutes.
  • Try my  cauliflower fried rice with this dish.

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