Go Back
+ servings
Print

Gluten Free Teriyaki Chicken Stir Fry Recipe

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 cornflour mixed with 4 tbsp water
  • 1 red pepper 1 orange pepper, 1 yellow pepper, sliced
  • 2 handfuls of beansprouts
  • green chilli finely sliced (optional and as much as you like depending on how hot you want it!)
  • 2 chicken breasts ours weighed around 300g combined
  • garlic infused olive oil for frying
  • 300g gluten free ribbon rice noodles I use the Amoy ones
  • handful of fresh chives finely 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).
  • Serve up and enjoy!