Recipe type: Main Course
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
Crunchy spicy chicken pieces in a selection of thai style vegetables
Ingredients
  • 2 Breasts Chicken
  • 400 g Rice Flour
  • 300 ml Soda Water
  • 500 ml Groundnut Oil
  • 5 teaspoons Soy Sauce, (Gluten Free)
  • 1 Handful Pak Choi
  • 1 Handful Sugar Snap Peas
  • 1 Handful Lemongrass
  • 1 Handful Mushrooms, Sliced
  • 1 Handful Broccoli
  • 1 Handful Chives
  • 2 teaspoons Nutmeg
  • 3 teaspoons Cayenne Pepper
  • 2 teaspoons Cinnamon
  • 2 teaspoons Turmeric
Instructions
  1. Take 200g of the Rice flour and mix in a bowl with 300ml of the soda water, it should reach the consistency of melted ice cream. Cut the chicken breasts into bite size chunks and submerge into the mixture.
  2. Now mix the other 200g of flour in a bowl with the Nutmeg, Cayenne Pepper, Cinnamon and Turmeric.
  3. The chicken can be either deep fried, pan fried or oven cooked.
  4. To oven cook, you should bake uncovered for 20 to 25 minutes, shallow frying will take around 10 mins and deep frying around 3 minutes. In all cases ensure the coating is crisp and juice of chicken is clear when center of thickest part is cut (170°F).
  5. Whilst the chicken is cooking, add all of the vegetables to a Wok or large frying pan and cook with the Soy Sauce for around 4 minutes.
Recipe by Recipes without Gluten at http://www.recipeswithoutgluten.co.uk/spicy-chicken-and-thai-style-stir-fry/