Superfood Satay Stir Fry - Gluten free/Dairy free

Hi, it's Jo from An Easy Gluten Free Life here and I have been struck by the lurgy this week. So I decided to try and kick it in the bottom - hard, by cramming as many superfoods as I could into my weeks meal plan. Here is one of my favourite gluten free dishes of all time. Very good for you and very tasty, this Satay stir fry is perfect for when time is limited, or you haven't eaten in three days because of flu! The sauce recipe will make a good 300g of sauce so you can stir it through, or drizzle over and there should still be some left for dipping, yay! 




For The Stir Fry

*400g diced chicken breast or 300g Quorn chicken style pieces

* Mini Sweetcorn

* 1.5 Pak Choi

* 1 Orange Pepper

* 200- 300g Rice Noodles



For the Satay Sauce

150g peanut butter 
1 tbsp gluten-free Tamari soy sauce
1 tbsp brown sugar
1 tsp dried chilli flakes 
1 tsp fresh grated ginger
1 clove garlic, crushed
100ml coconut water
1 lime, juiced



* To make the sauce, place all of the ingredients in a clean jar and firmly close the lid

* Shake until all the ingredients are combined and set aside

* If cooking with chicken, heat oil in a pan on high and cook chicken for 12 minutes until brown and     almost cooked

* For frozen Quorn chicken pieces, heat oil in a pan on medium and cook for 5 minutes or until soft

* Place rice noodles in a large bowl and cover with boiling water

* Cover the bowl and leave for 10 minutes

* While the noodles are cooking, start to stir fry the peppers and chicken, adding sweetcorn and pak choi minutes before the end

* Toss the cooked stir fry in Satay Sauce and place on a bed of rice noodles

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