GF WF Thai Chicken and Basil Stir Fry

Ingredients (serves 2):

2 chicken breasts sliced into thin strips
1/2 packet of frozen green beans
1/2 red pepper, cut into slices
2 cloves garlic chopped finely
1 handful of fresh basil
1 tsp five spice powder 1 large onion sliced
2 Tbls GF oyster sauce
1 Tbls GF soy sauce
1 chilli (optional)
handful of roasted cashew nuts

Method:

Heat a little oil in a large wok
add the sliced chicken and stir fry until it turns white and is nearly cooked
(about 3 -5 minutes) then add the garlic, five spice, onion, and green beans.

Stir-fry together until the beans are soft and cooked through
add the red pepper and chilli
lastly add the GF oyster sauce and GF soy sauce.

Once it has all been mixed together chuck in the fresh basil and cashew nuts and you’re ready.

Serve on a bed of steamed rice.

Chicken Stir Fry

Ingredients:

1 head of broccoli (small)
1 sweet red pepper
2 green onions
3 boneless, skinless chicken breasts
1/2 cup of GF chicken stock - divided
2 tablespoons of GF soy sauce
1 tablespoon of cornstarch
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
1/3 teaspoon of GF chili paste
3 tablespoons of vegetable oil
3 teaspoons of garlic - minced
1 tablespoon of ginger - minced
1/3 cup of nuts


Method:

Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices.

Seed and cut red pepper into 1-inch squares.

Cut green onions on diagonal into 2-inch pieces.

Cut chicken into 2x1-inch strips.

Set each ingredient aside separately.

Whisk together:

1/4 cup of the chicken stock, GF soy sauce, cornstarch, oyster sauce, sesame oil and GF chili paste; set aside.

Heat a wok or deep skillet over high heat until drop of water sprinkled on surface sizzles into steam.

Pour in half of the oil and swirl wok to evenly coat side of pan; heat for 30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside.
Remove to plate.
Repeat with remaining chicken, adding more oil if necessary.
Transfer chicken to plate.

Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant.

Add broccoli and red pepper; stir-fry for 1 minute.

Add onions; stir-fry for 30 seconds.

Pour in remaining 1/4 cup stock.

Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.

Return chicken to wok.
Push contents of wok to side of pan.

Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened.

Stir vegetables and chicken into sauce until glazed and coated.
Sprinkle with cashew nuts.
Remove to a serving platter or dish and serve immediately.

Tri-Color Vegetable Stir-fry

.
.
Ingredients:

Yellow Bell Pepper - 1 (diced into 1″ squares)
Red Bell Pepper - 1 (diced into 1″ sq.)
Green Bell Pepper - 1 (diced into 1″ sq.)
Tomato - 1 medium (diced into 1″ sq.)
Cucumber - 1 (peeled and cut into 1″ sq.)
Red Onion - 1 small (diced into 1″ sq.)
Green Chili - 1-2 (finely chopped) - optional
Cilantro - 10 springs (finely chopped)
Oil - 1 tbsp
Tandoori Masala - 1/2 tsp
Chaat Masala - 1 tsp
Salt - to taste
Lemon Juice - 1 tbsp
Dried Cranberries - 1/4 cup

Method:

Heat Oil in a large wok on med-high flame.
Once Oil is hot, add Onions, Tomatoes and Green Chilies.
Saute for 3 to 4 mins., stirring continuously.
Add Chaat Masala and Tandoori Masala and mix well.
Add Bell Pepper and saute for another 2 to 3 minutes.
Add Cucumber and Lemon Juice, mix and turn off the flame.
Add in Salt and mix well.
Top with Cranberries and Cilantro, toss lightly and serve hot (or cold)!

Tips:

Do not overcook the onions…they need to retain their crunch to really enjoy this dish.
Use just one color bell pepper if all 3 colors are not available.
This is a great dish when you are hungry but want something really healthy.

Chicken Jalfrezi

Taste Sensations:How To Make Chicken Jalfrezi


Ingredients:

2 tbsp Olive oil
1 medium Onion
2 Cloves garlic
1 Green chilli
3 cm of fresh root ginger
2 Chicken breasts
2 tsp Mild to medium GF curry powder or paste
1/4 tsp Salt
1 tsp Tomato purée
120ml Water
1 Green pepper

Needed:

1 Teaspoon
1 Tablespoon
1 Chopping board for chicken
1 Chopping board for vegetables
1 Large sharp knife
1 Small sharp knife
1 Metal grater
1 Non-stick frying pan
some plates to hold the ingredients
1 Wooden spoon

Method:

Finely chop a medium sized onion.
Crush 2 cloves of garlic with the flat of a knife, and peel away the skin.
Chop finely.

Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds.
Chop finely Chilli juices can burn your skin so when you've finished, wash your hands.

Tip: Oil fingers before chopping chillies, prevents fingers stinging.

Remove the stalk from one green pepper, and cut it in half.
Remove the seeds and the white inside and cut the flesh into small slices.

Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.

Chop two chicken breasts into small bite-size pieces.
Wash your hands after chopping the meat.

Heat a non-stick frying pan over a low to medium heat.
Add about 2 tablespoons of vegetable oil.

For a richer curry, use 2 tablespoons, or 30ml, of butter instead of oil

When it's hot, add the chopped onion, garlic and chilli.
Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.

Now add 2 teaspoons of GF curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt.
Stir everything for about 30 seconds

Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it's almost cooked.
Stir continuously to stop it sticking.
Now add 125ml or 4 1/2 fl oz of cold water to the pan.
Turn the heat down to a lower temperature, and simmer for 5 minutes.
It should bubble gently.

If you'd prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.

Finally add the grated ginger and chopped pepper, and cook for another minute.
If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half.
It should be white all the way through, with no trace of pink.
It should also be piping hot all the way through.

This dish is fantastic served either with basmati rice or with GF naan. (See Video Recipe)

Beef in Black Bean Sauce

Taste Sensations:How To Make Beef In Black Bean Sauce


Ingredients:

300g beef fillet steak, cubed
4 tbsp peanut or vegetable oil
2 tbsp fermented black beans, washed and dried
(these are Chinese Black beans in salt, Naturally GF)
2 cloves of garlic, minced
2 cm ginger, grated
1 tbsp GF Tamari soy sauce
1 tbsp rice wine vinegar
1 ½ tsp sugar
1 ½ tsp corn flour
5 tbsp GF chicken stock or water
1 onion, sliced

Needed:

1 wok
1 wooden spoon
2 spoons

Method:

Using the back of a spoon squash the beans into a paste.
Add the ginger and garlic and mix well.

Into the bowl of sugar add the GF Tamari soy sauce, vinegar, corn flour and using your spoon mix together well.

Pour the oil into a heated wok and spoon in the beef little by little.
This is to ensure that the wok does not cool down.

If you have a very high flame you will not need to cook the beef in batches.
Let the meat cook for a few minutes before adding the next batch.
Repeat until all the beef is fried.

To the beef add the bean mixture and stir, making sure that all the meat is evenly coated.
Then add the onions, GF Tamari soy mix, the GF chicken stock and stir thoroughly.

When it has thickened, remove it from the heat.

Serve the meat into two bowls on top of a bed of steamed rice and garnish with a sprig of basil.

Chicken Balti

Taste Sensations:How To Make Chicken Balti


Ingredients:

2 ½ tbsp oil
2 medium onions , chopped
2 medium tomatoes , sliced into quarters or roughly chopped
4 fresh green chillis , finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 cinnamon stick
2 cardamoms
1 tsp black pepper
1 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp garam masala powder
400g boneless chicken , skinned and cut into 8 pieces
2 tsp tomato puree
salt , to taste
2 tbsp plain yoghurt
2 tsp lemon juice
fresh coriander , to garnish

Needed:

1 wok or pan with lid
1 metal or wooden spoon for stirring

Method:

Heat the oil in a wok and fry the onion slices for approx. 4 minutes or until golden brown.
Add ginger and garlic pastes. Sauté briefly.

Add the cinnamon stick, cardamoms, black pepper, cumin seeds, chili powder and garam massala and sauté for about 4 minutes.

Add the chicken pieces and fry for about 5 minutes until the chicken is well coated.

Add the tomato puree and green chillies, and salt to taste.
Reduce the heat and add the yoghurt stirring quickly to avoid curdling.
Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or until the chicken is tender and the sauce has thickened.

Serve hot garnished with coriander leaves

Asian Style Lemon Chicken

Taste Sensations:How To Make Asian-Style Lemon Chicken


Ingredients:

1 large egg, beaten
1 tsp Asian GF seasoning
4 chicken breasts, cut into strips
65g GF corn flour/starch
45ml GF chicken stock
90ml lemon juice
1 chilli, chopped
2 tbsp GF Tamari soy sauce
1 tbsp dark brown sugar
2 tsp lemon zest
3 tbsp peanut oil
1 + 1/2 tsp cornstarch, dissolved in 1 tbsp water
2 tsp ginger, minced
1 garlic clove, minced
3 scallions, diagonally sliced
1 tbsp toasted sesame seeds
a handful of fresh coriander, chopped

Needed:

1 bowl
1 spoon
1 wok
1 wooden spoon
1 slotted spoon
1 paper towels

Method:

Take the chicken slices and dip them into the GF corn flour/starch one at a time.
Next, bathe them in the egg wash and shake well to remove any excess.
To complete the coating, put them back into the cornstarch leaving them lightly dusted and then place to one side

In a bowl combine the GF chicken stock, lemon juice, GF Tamari soy sauce, brown sugar, lemon zest and the chopped chilli.
Mix the ingredients together vigorously and then set aside

Put the oil in the wok and heat over a medium-high temperature until hot.
Add the pieces of chicken in small batches and fry, turning them until they become crispy.
Remove the chicken using a slotted spoon and place it onto paper towels to absorb any excess oil
You may have to add more oil with each batch so don't forget to let it reheat before frying again.

Taking care, discard nearly all of the oil remaining in the wok, leaving just a little for cooking the remaining ingredients.
Then place the wok back on the stove to reheat the oil.

First add the ginger and the garlic and stir-fry for 30 seconds then while still stirring, add the lemon sauce we prepared earlier and bring it to a boil.

Pour in the GF corn flour/starch dissolved in water and cook until the sauce thickens.
Put the chicken in the wok and stir-fry until it is warmed and glazed with the sauce.
This takes about 2 mins.
Add the remaining ingredients and remove from the heat.

This tasty dish can be served with rice or a crisp, green salad.

Chicken Stir-Fry with rice noodles,