Gluten Free Chicken Recipes

Ben's Chicken and Leek Stir fry

Be aware that dark and light soy sauces may have used wheat in the processing so are not gluten free. I use a brand of Tamari soy sauce made by Sanchi which is labelled "Gluten Free". A friend in Canada also pointed me in the direction of Bragg Liquid Aminos which is an ideal gluten free substitute for Soy Sauce. Thanks Natasha.

Ingredients

• 2 medium chicken breasts
• Tamari soy sauce
• olive oil
• 1 large onion (peeled and chopped)
• 1 green, yellow or red pepper (cored, seeded and sliced)
• 2 leeks (cut into strips)
• 2 carrots (cut into strips)
• 4oz mushrooms (sliced)
• bean sprouts (optional)
• tinned water chestnuts (optional)
• Freshly ground black pepper
• Long grain rice, quinoa or millet to serve.

Method

Heat the oil in a wok or deep frying pan. Seal the chicken for 2-3 minutes. Add the carrots, onions, peppers (Ben used a little of each coloured pepper) and leeks and continue to stir fry for another 4 minutes.

Add the sliced mushrooms, bean sprouts and water chestnuts (if using) and fry for another 2-3 minutes. Tip the remaining marinade into the pan for extra flavour. As soon as the meat is cooked through serve on a bed of boiled rice. The vegetables should retain some crunch.

Other Gluten Free Chicken Recipes

Chicken and vegetable casserole

Gluten Free cooking

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