Another
simple yet satisfying stir-fry. The mirin seasoning is a must - it is a sweet,
natural cooking wine that is made from sweet rice. Mirin is a seasoning
ingredient for all types of cooking and controls all other flavours. It is
available at all major supermarkets in the Asian food section. The crunchy
gluten-free noodles add a delightful touch.
INGREDIENTS
- 400g chicken breast fillets, cut into 5cm thin strip
- 2 garlic cloves, finely chopped
- 3cm fresh ginger, finely grated
- 25g gluten-free crunchy noodles
- 1 cup brown rice
- 4 tablespoons gluten-free soy sauce or tamari sauce
- 2 tablespoons mirin seasoning
- 1/4 cup gluten-free sweet chilli sauce
- 2 heaped cups red cabbage, finely shredded
- 1 broccoli, cut into florets
- 1 small red capsicum, finely chopped
- sesame oil
COOKING
1. Bring brown rice and 2 cups water to the boil. Reduce heat and simmer for 18-20 minutes or until rice is tender and water has been absorbed.
2. Meanwhile, heat wok or large frying pan over medium-high heat. Swirl 1 teaspoon sesame oil in wok until warm. Add garlic, ginger and chicken strips and cook for 4-5 minutes, stirring often until chicken is coloured and no pink flesh remains. Remove chicken from wok and set aside, keeping warm in a heatproof bowl.
3. Heat another teaspoon of sesame oil in the wok and stir-fry broccoli florets, capsicum and red cabbage for 5 minutes, stirring frequently so vegetables do not stick. When broccoli is become slightly tender, return chicken to the pan and add the sauces/seasonings (soy sauce, mirin and sweet chilli sauce). Stir-fry for 2 minutes, tossing the ingredients so that the vegetables all covered in the sauce. Remove from heat.
4. When rice is cooked, place the stir-fry vegetables on a bed of brown rice (one quarter of the cooked rice) and scatter crunchy noodles on top. Serve warm.
1. Bring brown rice and 2 cups water to the boil. Reduce heat and simmer for 18-20 minutes or until rice is tender and water has been absorbed.
2. Meanwhile, heat wok or large frying pan over medium-high heat. Swirl 1 teaspoon sesame oil in wok until warm. Add garlic, ginger and chicken strips and cook for 4-5 minutes, stirring often until chicken is coloured and no pink flesh remains. Remove chicken from wok and set aside, keeping warm in a heatproof bowl.
3. Heat another teaspoon of sesame oil in the wok and stir-fry broccoli florets, capsicum and red cabbage for 5 minutes, stirring frequently so vegetables do not stick. When broccoli is become slightly tender, return chicken to the pan and add the sauces/seasonings (soy sauce, mirin and sweet chilli sauce). Stir-fry for 2 minutes, tossing the ingredients so that the vegetables all covered in the sauce. Remove from heat.
4. When rice is cooked, place the stir-fry vegetables on a bed of brown rice (one quarter of the cooked rice) and scatter crunchy noodles on top. Serve warm.
Serves / 4
Total Preparation time / 15 minutes
Total Cooking time / 30 minutes
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