Tangy Lemon Chicken Stirfry with Rice

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

1. Swap  some  of the low salicylate vegetables for moderate salicylate vegetables if tolerated. (e.g. CARROTS, SNOW PEAS, BOK CHOY)  
2. Add Cashew