Chicken Stir Fry
- 750 g of chicken pieces (Leave skin on for best flavour)
- 2 teaspoons Canola oil
- 1 large onion
- 2 cloves garlic or garlic powder to equivalent quantity
- 1 teaspoon virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon rind
- 1 cup of gluten free tomato sauce
- 1 teaspoon brown sugar
- 1 teaspoon gluten free dry mustard
- 2 teaspoons gluten free vinegar
- 1 teaspoon gluten free soy sauce
- 1 teaspoon gluten free curry powder: if desired
- Salt and pepper as desired
Chicken Stir Fry 
Medical Comment on this Recipe:
- Good food with high protein and fairly low in fat considering it is a meat type food.
- Needs to be served over a bed of rice or salad to "fill up" the diners. Probably more suited as a flavour addition , rather than as a main meal in itself.
-
Lightly brown chicken in hot Canola
oil in frypan until starting to brown -
Remove chicken from pan and pour off oil
-
Add all other ingredients into pan,
combine under light heat
- Add chicken back to frypan
- Cook on low heat until tender
Serve with rice – “salad” or “dinner” vegetables