Thursday, February 28, 2013

Allergy free chicken Normandy stir fry recipe

  • 1 tbsp olive oil
  • 1 double chicken breast, precooked, shredded
  • ½-1 tsp ground nutmeg, to taste
  • Salt and pepper, to taste
  • 2-3 Granny Smith apples, peeled, cored, thinly sliced into ribbons
  • 1 large onion, finely sliced
  • ½ cup dry apple cider
  • ½ cup chicken stock made from a Massel vegetarian chicken ultracube
  •  cup apple cider vinegar
  • ¼ tsp dried thyme
  • 1 tbsp corn flour
  • 2-3 tbsps water
  • Dash of goat’s milk

  • Add the oil to a wok and heat over a medium-high heat.
  • Add the onion and cook until soft.
  • Add the chicken allow it to heat through, stirring constantly.
  • Season the chicken with salt and pepper and sprinkle with nutmeg.
  • Add the apple to the wok and cook until the apple is light golden.
  • Reduce heat to medium.
  • Add the cider, chicken stock, vinegar and thyme.
  • Bring the mixture to the boil.
  • Combine the corn flour and a little water in a small bowl.
  • Gradually add the corn flour mixture to the wok, stirring constantly, until well combined.
  • Continue stirring until the sauce is thick.
  • Simmer for 3 minutes.
  • Add the goat's milk to the wok and stir over a medium heat for about a minute.
  • Serve with rice.

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