Tuesday, August 7, 2012

Allergy free chicken and broccoli stir fry recipe

For this amount I doubled all but the noodles, which I had a little extra of anyway.

  • 250 grams of rice vermicelli or rice sticks
  • 1 tbsp sesame oil
  • 200g chicken breast, sliced
  • 200g broccoli, cut into small florets
  • 1 small onion sliced fine
  • Sesame seeds
Sauce to marinate
  • 2 tbsp soy sauce replacer
  • 2 tbsp fish sauce
  • 1 tbsp tomato sauce
  • 2 garlic cloves, crushed
  • 1 2cm piece of fresh ginger, grated, or 1 tsp powdered ginger
  • 1 tbsp white wine vinegar

  • Prepare the rice vermicelli following the cooking instruction
  • While the rice vermicelli is cooking prepare the marinade in a large bowl by whisking all the ingredients together.
  • Drain the rice vermicelli then add it to the marinade, making sure the marinade soaks through all the rice vermicelli.
  • Cook the broccoli in boiling salted water for 2-3minutes until bright green and still slightly crisp.
  • Drain and set aside.
  • Heat the sesame oil in a wok over a medium heat.
  • Add the chicken and onion and stir-fry until cooked.
  • Add the marinated pasta with all the marinade as well as the broccoli.
  • Stir-fry for 2-3 minutes.
  • Sprinkle with sesame seeds.

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