GLUTEN FREE CHICKEN & KING PRAWN STIR FRY

** See Notes below list of ingredients especially references to Gluten Free products

Serves 4

Ingredients

2 Chicken Breasts – cut into strips or cubes
12 Raw King Prawns
2 Carrots (medium sized) – cut into thin strips about 6cm long
4 or 5 Mushrooms – sliced
200g Fine Green Beans (French Beans) ** – cut into pieces about 4cm long
1 Pepper (Capsicum) ** – deseeded & cut into thin strips
1 Small Chilli ** – chopped
225g (drained weight 140g) Tin of Water Chestnuts – drained
225g (drained weight 140g) Tin of Bamboo Shoots – drained
2 Cloves of Garlic – grated **
1 Tablespoon Fresh Ginger – grated **
3 Tablespoon Soy Sauce **
1 Teaspoon Sesame Oil
2 Tablespoon Oyster Sauce **
1 Tablespoon Runny Honey
150 ml Gluten Free Chicken Stock **
1.5 Tablespoon Dry Sherry **
4 Teaspoon Cornflour

Notes:
• Grean beans can be replaced with Mangetout or Sugar Snap Peas
• Peppers – I buy mixed peppers when they are on offer, deseed, slice them & freeze so I can just take a handful & pop into a stir-fry as needed which means I can use mixed peppers.
• Chillies – I do the same with green & red chillies as I do for peppers.
• Garlic & fresh Ginger are available in frozen in small cube size – so handy to just toss into a stir-fry – I hardly ever buy fresh garlic or ginger now.
• Soy Sauce is generally not gluten free, but Kikkoman Tamari Soy Sauce is GF & available in supermarkets.
• Oyster Sauce – Many makes of Oyster Sauce contain Soy Sauce & therefore is not Gluten Free. Lee Kum Kee and Kikkoman both make a GF Oyster Sauce both are available online if you can’t find it in the shops. An alternative would be to use a Gluten Free Hoisin Sauce but probably use a little less.
• Chicken Stock – I always use the Knorr Gluten Free Chicken Stock Pots – I add half a pot to this recipe which really adds to the flavour.
• Dry Sherry – I would use traditional Rice Wine if I were making this for people than can eat gluten but as Gluten Free Rice Wine is not available, I use Dry Sherry instead.

Method:

1. Put the soy sauce, sesame oil, oyster sauce, honey, dry sherry & cornflour into a small bowl. Mix well & set aside.

2. Heat a little oil in a non-stick wok, add the chicken & cook for 6 or 7 minutes until done. Remove the chicken & keep aside on a plate.

3. Add a little more oil to the wok if necessary & add the carrots & beans cook for 4 or 5 minutes

4. Add the mushrooms, garlic, ginger, peppers, bamboo shoots, water chestnuts & chilli to the wok, give it a good stir & cook for about 4 minutes.

5. Add the bowl of soy sauce mix & the chicken stock to the wok & stir well

6. Add the fresh prawns & cook for about 5 minutes until the prawns are done.

7. Serve with egg fried rice

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