Easy chicken vege stir fry.

Sometimes you just need to know that you can get a meal together within 25 minutes. And this meal is it!

Whether you choose to chop your own vegetables or use a frozen stir fry mix, the key is to max it out with as many different vegetables as possible. Or do what I do and use both! In this picture I have used both - vegetables from my own garden as well as a frozen stir fry mix. 

And then I have bulked it out with as much chicken as possible but you can use beef, venison, pork - what ever you like.

If you need to bulk out even more then try gluten free noodles for example buckwheat noodles. Or cauliflower rice. Or if you know you can tolerate a small amount of grains then go ahead and use some rice. 

Want an easy sauce recipe? 

Stir Fry Sauce

In a small bowl, blend the following ingredients. 

• 2 tablespoon of gluten free dark Soy Sauce (or use Coconut Aminos - if going soy free)

• 2 tsp runny honey (warm it up to make it runny)

• 2 tsp of cornflour (or arrowroot powder/flour if gluten free) 

• 1 tsp dried chilli flakes

Cook up your chicken in some Extra Virgin Olive Oil, until it is just browned and then add in all your vegetables. Add in some grated fresh ginger for extra flavour. 

Add in the sauce and quickly heat through ensuring everything is coated in the sauce. 

Serve with fresh coriander leaves and some toasted cashews. 

YUM!!