Here’s my gut health friendly take on a classic Chinese dish! I have it with broccoli on the side 🙂
Ingredients
- Marinade:
- 800g or 28 oz of boneless chicken thighs cut in medium size pieces
- 2 tablespoons of soy sauce or tamari sauce if you’re gluten intolerant
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 2 tablespoons of arrowroot powder
- 1 teaspoon of bicarbonate of soda
- 2 tablespoon of sesame seeds
- Stir Fry:
- 2 bell peppers
- 3 springs onions
- 6 garlic cloves
- 1 tablespoon of finely chopped or grated fresh ginger
- 1 tablespoon of sesame oil
- 2 tablespoons of fish sauce
- 1 tablespoon of rice wine / Mirin
- 1 tablespoon of honey
- 1 or more finely chopped deseeded chili
- Garnish:
- A sprinkle of sesame seeds and 1 chopped spring onion to decorate
Directions
- Put all the marinade ingredients in a bowl and let it sit for 15 minutes.
- Cook the chicken in a pan with a tablespoon of olive oil until it is done.
- In the meantime, start your stir fry. Add the sesame oil to a pan with the garlic, ginger, and chili. Cook for 5 minutes on medium heat before adding the finely chopped spring onions and bell peppers cut in small pieces followed by the fish sauce, rice wine, and honey. Cook for a further 10 minutes or until soft.
- Add the chicken to the stir fry, mix, and cook a few more minutes.
- The chicken is ready to be served! Sprinkle some sesame seeds and decorate with chopped spring onion.