A healthy Japanese dish featuring mixed vegetables, chicken and noodles in a light Asian sauce.
- ¼ cup gluten-free tamari sauce
- 2 tbsp honey
- 2 tbsp Chinese cooking wine or dry sherry
- 2 tsp cornflour
- 400 g chicken breast fillets, trimmed of all fat, thinly sliced
- 1 tbsp sesame oil
- 1 red onion, thinly sliced
- 3 cups fresh stir-fry vegetables chopped (such as capiscum, pak choy and asparagus)
- 1 cup bean sprouts
- 200 g fresh rice noodles, cooked as directed
- Combine tamari, honey and wine in a bowl. Pour half into a small bowl, add cornflour and set aside. Add chicken to remaining marinade, toss to coat. Set aside for 5 min.
- Heat half the sesame oil in a wok or large frying pan over high heat. Add chicken and stir-fry for 5 min or until cooked through. Transfer to a plate and keep warm.
- Heat remaining oil in wok, add onion and stir-fry for 2 min. Add vegetables and 1 tablespoon water and stir- fry for 2-3 min or until just tender. Return all chicken to wok along with reserved sauce and the bean sprouts. Stir-fry for a further 1-2 min. Serve with ½ cup cooked sushi rice or rice noodles. Garnish with extra bean sprouts if desired.
This recipe is easily varied to use what you have on hand. Try pork fillet or beef stir-fry strips. It’s also good with prawns.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.4 g|
|Total carbohydrates||29.5 g|
|- Sugars||16.9 g|
|Dietary fibre||4.2 g|