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.

Ingredients

• 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

Method

• 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.