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Gluten-Free Chicken and Mushroom Stir-fry

Gluten-Free Chicken and Mushroom Stir-fry

Our gluten-free chicken and mushroom stir-fry is a recipe the whole family will enjoy. Perfect for busy weeknights it’s on the table in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
 

  • 3 tablespoons rice-bran oil
  • 500 g chicken breast skinless, sliced into strips
  • 1 onion cut into wedges
  • 3 garlic cloves crushed
  • 1-2 cm ginger crushed
  • 225 g mixed mushrooms
  • 3 tablespoons oyster sauce gluten-free
  • 2 tablespoons soy sauce gluten-free
  • 2 teaspoons caster sugar
  • ⅓ cup chicken stock
  • 2 teaspoons cornflour
  • ½ cup water
  • Rice to serve

Instructions
 

  • Combine sauces, sugar and stock in a jug.
  • Heat 2 tablespoons of oil and sauté. chicken until brown. Remove.
  • Heat remaining oil. Add onion and garlic. Fry for a minute, then add mushrooms. Sauté until mushrooms begin to soften. Return chicken to the pan.
  • Add sauce mixture. Dissolve cornflour in a little of the water to make a paste, add remaining water.
  • Add to pan. Bring sauce to the boil and allow to thicken for a minute. Remove from heat.
  • Serve gluten-free chicken and mushroom stir-fry with steamed rice.
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