Serving: 4
Before your start cooking, collect equipment and prepare ingredients
- Rice 1 and half cups
Bring water to boil and add rice, cook for 11 minutes
- Rice Bran or Canola Oil 1 Tablespoon
- Garlic 1 Clove
Heat wok or large fry pan over medium – high heat. Add oil Stir fry garlic for 20 seconds
-
Chicken thigh fillets 500 g fat trimmed and sliced into 3 cm pieces
Add chicken and stir fry until browned all over and almost cooked through about 2 minutes
- Bamboo Shoot 227 g can(Available from Asian section of supermarket)
- Celery 2 sticks sliced
- Choko sliced thinly into julienne sticks
Add vegetable to wok and stir fry for 2 -3 minutes or until vegetables soften
- Chicken stock 1 cup
- Citric Acid ¼ Teaspoon
Add stock and citric acid to wok/pan and bring to the boil
- Water 1 tbs
- GF maize GF cornflour (cornstarch) 1 1⁄2 tbs
combine water and corn flour to form a paste add to pan and cook for 2 minutes or until sauce thickens.
Serve on top with your cooked rice
VARIATIONS
- Swap some of the low salicylate vegetables for moderate salicylate vegetables if tolerated. (e.g. CARROTS, SNOW PEAS, BOK CHOY)
- Add Cashew
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