Gluten Free Dairy Free Soy Free Preservative Free
This is a recipe that I developed and has become one of my family’s favourite dinners. In fact my daughter who has not been tested for intolerances chose this as her birthday dinner earlier in the year.
Don’t be put off by the different steps it is actually quite an easy dinner to make. This recipe would be easy to adapt depending on how many people you where feeding.
First of all cut 1 double chicken breast into nugget size pieces and coat it in yellow maize flour (a little coarser than white corn flour/starch).
Next heat a little oil in a fry pan and cook the chicken pieces. The yellow maize flour gives it a bit of a crunchy coating. Remove the chicken from the frypan.
While the chicken is cooking, cut up a couple of cups of vegetables. I usually use things like onion, capsicum, mushroom, zucchini, carrot and corn (whatever I have in my fridge). When all the chicken is cooked and removed from the pan, add a little more oil and fry the vegetables for a few minutes.
Add about ½ cup whole egg mayonnaise (gluten & dairy free), ½ cup almond milk (or dairy free milk of choice), along with 2 tablespoons tomato paste (I use the ‘no added salt’ sachets that have this amount in them). Heat this for a few minutes with the vegetables.
Meanwhile prepare 200g thin rice noodles or rice sticks according to the packets directions.
To serve: place rice noodles on the plate, top with the vegetable sauce and add the cooked chicken on top. Lastly sprinkle with crunchy Fried Rice noodles (Gluten free).