SIMPLE CHICKEN AND VEGETABLE STIR FRY

Stir fry was one of our staple meals growing up however it usually involved bought recipe bases. When we were dating my now husband was diagnosed with coeliac disease and most recipe bases back then had gluten in them. Although there are many more options now this has become a favourite in our little family. My daughter loves it and gobbles up her veggies, my husband often takes it to work and I usually eat so much I can't move for a while haha.

INGREDIENTS
Oil
1 brown onion
2 skinless chicken breasts
2 carrots
1/2 head of cauliflower
1 head of broccoli
1/2 green capsicum
2 sticks of celery
1/2 pack of rice noodles
4 tbsp massel gluten free chicken stock powder
1/4tsp ground cumin
1/2tsp curry powder
1 cup of water
1 tbsp soy sauce

METHOD
1. Place rice noodles in a bowl, cover with water and leave to soak.
2. Chop all your vegetables first, except the onion, and wash them.
3.  Slice onion, heat oil in a wok and start to brown the onion on a medium heat.
4. Slice up the chicken breast and add to the onion, turn the heat to high stirring often.
5. Cook chicken until browned and there are no more juices.
6. Mix stock, curry powder, cumin, water and soy sauce together and add to the chicken.
7.  Add chopped vegetables, and cook stirring occasionally until vegetables have softened but are still vibrant in colour and have a little crunch.
8. Lastly, drain noodles and stir through.

SERVES 4

Thanks for reading! Hope you enjoy making this x

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