Low FODMAP Indo-Chinese stir-fried chicken -  gluten free Low FODMAP Recipe Indo-Chinese stir-fried chicken

Ingredients


700g/1lb 9oz chicken thighs, skinned, boned and cut in 3-4 pieces each

oil for deep-frying

For the marinade

4 tbsp cornflour

2 tbsp gluten free soy sauce

1 tbsp rice vinegar

pinch ground cumin

pinch chilli powder

pinch ground coriander

½ chicken stock cube, crushed to a powder

½ tsp salt

For the stir fry

3 tbsp vegetable oil

2 dried red chillies, broken into pieces

1 tsp whole cumin seeds

1 tbsp garlic infused oil

½ red pepper, diced into 2.5cm/1in pieces

1 tsp salt

1½ tsp sugar

1 tsp red chilli powder

1 tsp ground cumin

2 tsp gluten free soy sauce

1 tbsp cornflour, mixed to a paste with a little water

½ lemon, juice only

baby watercress, rocket or similar young leaf salad, to garnish


Method


Mix together all the ingredients for the marinade, then rub them all over the chicken thighs, cover and set aside in the fridge to marinate for 30 minutes.

Heat enough oil for deep-frying in a deep-fat fryer or a deep, heavy-based saucepan to 190C/375F (CAUTION: Hot oil can be dangerous. Do not leave unattended). Add the chicken pieces and deep-fry for about five minutes, or until they are crisp, golden-brown and just cooked through. Drain on a plate lined with kitchen paper and set aside.

For the stir-fry, heat the oil in a heavy pan until it reaches smoking point. Add the dried red chillies and move them around quickly. As they darken, add the cumin and stir quickly.

Add the the red pepper and stir-fry for about two minutes until softened. Then add the fried chicken, salt, sugar, red chilli powder and cumin and continue stir-frying on a high heat for 1-2 minutes. Finally, add the gluten free soy sauce and mix well.

When all the vegetables are softened and the spices well combined, add the cornflower paste and stir quickly to mix evenly. This gives the dish an attractive glaze and also thickens the sauce. Squeeze in the lemon juice and stir to mix.

Serve immediately with steamed rice or rice noodles if serving as a main, or with a simple salad of watercress as a starter. Alternatively serve on skewers as party food or to go with cocktails.

Recipe adapted from: Good Food

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