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Spicy Chicken Stir Fry

Rated 5.0 stars by 4 users

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

An easy recipe for a spicy chicken stir fry with chili oil, this piquant gluten-free dish is a delicious choice for coeliacs & lovers of oriental flavours.

Ingredients

2 pcs chicken breast fillet
2 tbsp mustard oil
2 cloves of garlic
1 medium brown onion
1 courgette
1 bell pepper
mixed vegetables (mushroom, broccoli, mange tout, baby sweetcorn)
200g rice noodles
1 tbsp chili oil
salt
pepper
turmeric
coriander
cashew nuts

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Directions

Dice the chicken breast into cubes. In a non-stick saucepan cook them on mustard oil until golden brown.
Slice the onion, courgette and the bell pepper into thin slices. Also chop your chosen veggies into a suitable size.
Place the sliced courgettes into a hot stir fry wok with some sesame seed oil. Keep stirring/tossing to ensure an even cooking process. After a couple minutes add the sliced onion and pepper and keep stirring.
When the onion slices start to brown, place all your vegetables in the wok, then season with salt, black pepper and turmeric. The aim is to ensure that the veggies are lightly cooked but remain firm and crispy.
Put the rice noodles into the stir fry dish, mix well with the vegetables, and after a minute of further cooking add the chicken pieces and then drizzle with a tablespoon of hot chili seed oil.
Garnish with some fresh chopped coriander and coarsely chopped cashew nuts.

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