Paul’s pollo: gluten free stir-fry chicken

A friend, called Paul, recommended that I try making this chicken to put in a regular stir-fry. First time I tried it, it didn’t go so well (picture above), but have since tried this again and it works much better using the recipe below.

What haven’t I done before? Fried chicken in cornflour and egg (which I failed) and I also haven’t used a herb like parsley in a dish like this before (it worked).

Ingredients (serves 4):
2 x Chicken breasts, diced
1 x Red pepper, diced
1 x Celery stick, diced
1 x Small pack of mangetout
0.5 Brocolli, chop florets in halves
8 x Chestnut mushrooms, halved
Handful of fresh parsley, diced
2 x Garlic cloves, diced
4 x Small fresh chillis, diced
1 x Inch fresh ginger
Sunflower oil
Soy sauce
1 x Egg, beaten
(Flaxseed – optional)

1. Spread the cornflour on a plate and the beaten egg on another plate.
2. Roll the diced chicken in the egg and then the cornflour so they are all evenly covered.
3. Shallow fry the chicken in a layer of sunflower oil in a wok until the chicken is crispy and cooked – put the chicken aside.
4. Blitz the parsley, garlic, chilli, 1 tbsp soy sauce, ginger, salt and pepper in a blender.
5. In the same wok you used before (so you can reuse the oil) put all the vegetables in and stir fry until the vegetables start to soften (I usually use cocnut oil for stir-frys so you can always chuck the old oil and use coconut oil for this part). Then add the parsley/garlic paste and make sure the vegetables are covered.
6. Lightly sprinkle a little more soy sauce into the wok and mix.
7. Sprinkle flaxseed (I usually go for a nutty version) and combine with the other ingredients.
8. Add in the chicken and lightly mix all the ingredients together.
9. Serve with rice and natural yoghurt.

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