Chicken Stir Fry

9th December 2016 | Written by Louise Blanchfield

I love a good stir fry as it’s quick and easy to do and you can throw in whatever you fancy or whatever you have left in the cupboards! This recipe is gluten free. You have to watch out for normal soy sauce as it’s actually got gluten in but tamari soy sauce hasn’t so you can enjoy it on a gluten free diet.


2 chicken breasts, sliced

1 onion

1/2 red pepper

1/2 yellow pepper

Handful green beans sliced

4 gloves garlic chopped or squeezed

1 inch ginger, finely chopped

1 tsp Chinese five spice

1 tsp garlic sauce

1tbsp coconut oil

3-4 tbsp tamari soy sauce

3-4 tbsp red wine vinegar


  • Fry off the chicken with the garlic salt and the coconut oil until it’s lightly browned
  • Lift out the chicken (so the oil remains) from the wok or saucepan and temporarily put it in a bowl
  • Now, fry off the garlic, ginger and five spices
  • Add the onion, peppers, and green beans (or whatever veg you have) and fry these too
  • Put the chicken back in and add the soy sauce and rice wine vinegar (amounts are shown but the quantity added depends on personal taste and what’s needed, if the chicken has lost a lot of water less of these are required)
  • Add the noodles and fry everything together for 2 minutes before serving (cook time for the noodles depends on individual varieties). We use rice noodles as we’re gluten free but you can use whatever you like.
  • Serve with a few sesame seeds scattered over
  • Enjoy!

More and more people are realising that they have a food intolerance with symptoms of stomach cramps, flatulence, rhinitis, foggy head, fatigue, headaches, joint pain, hair loss, insomnia, weight gain, the list goes on…

If you think you may have a food intolerance and would like to find out more information please book your appointment now.

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