Allergy free chicken Normandy stir fry recipe

Ingredients

• 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
• ⅓ cup apple cider vinegar
• ¼ tsp dried thyme
• 1 tbsp corn flour
• 2-3 tbsps water
• Dash of goat’s milk

Method

• 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.