My gluten free teriyaki chicken stir fry is the perfect week night meal. It's super quick to make and has a real authentic kick thanks for the edition of Crabbies Ginger Beer!
Servings 2
Ingredients
60ml gluten free soy sauce
200ml Crabbies Original gluten free ginger beer
2 tbsp brown sugar
2 tbsp cornflourmixed with 4 tbsp water
1 red pepper1 orange pepper, 1 yellow pepper, sliced
2 handfuls of beansprouts
green chillifinely sliced (optional and as much as you like depending on how hot you want it!)
2 chicken breastsours weighed around 300g combined
garlic infused olive oilfor frying
300g gluten free ribbon rice noodlesI use the Amoy ones
handful of fresh chivesfinely chopped
Instructions
Make your teriyaki sauce first. Mix together your gluten free soy sauce, ginger beer brown sugar and cornflour in a jug. Put this to one side.
Add a little oil to a wok and start frying up your peppers and green chilli until they soften slightly.
Chop your chicken into thin pieces and add these to your wok too.
Once your chicken is sealed add in your noodles and stir to combine.
Make sure your wok is on a high heat and then pour in your teriyaki sauce and mix thoroughly. It should reduce down and thicken fairly quickly due to the cornflour and the sticky brown sugar!
Add in a couple of handfuls of beansprouts and some freshly chopped chives, cook for a further couple of minutes (ensure your chicken is cooked).