If you’re anything like me and live on a gluten free diet, then I think it’s fair to say that one of the main things we miss is Chinese food. As much as I strongly agree that eating home cooked, wholesome food is beneficial to living a long and healthy life, we all sometimes need just a bite of deep fried, sweet and sour loveliness for a treat on a Saturday night whilst sat in front of the TV watching Ant & Dec’s Saturday Night Takeaway.
This chicken and mango stir fry is perfect for fulfilling your junk food cravings in a healthy way. Packed full of nutrients and vegetables, it can be prepared and whipped up in under half an hour, making it a yummylicious, easy recipe for weeknights or weekends. Just don’t forget the prawn crackers!
- 2 pieces pork steak
- 1 bunch spring onions
- Small piece of ginger
- 1 garlic clove
- 1 mango
- 2 tsp sunflower oil
- 2 tbsp GF Tamari sauce
- 1 tbsp sweet chilli sauce (I use Sweet Mandarin sweet chilli dipping sauce)
- A drizzle of honey
- Basmati rice
- Sprinkle dried chilli flakes if desired
- Chop 3-4 of the spring onions and peel and grate just a small piece of ginger about the size of a pea. Finely chop the garlic and peel the skin of the mango and slice it into squares.
- In a saucepan, boil the basmati rice in salted water according to pack instructions.
- Chop the pork steaks into strips and season with salt.
- Heat the sunflower oil in a large frying pan or wok and toss in the pork to brown for about 4-5 minutes.
- Add the spring onions, ginger and garlic and stir fry for 2 minutes.
- Add the broccoli and stir fry for another minute until softening.
- Add the mango and mix in with the vegetable mixture for 30 seconds.
- Add the soy sauce and throw in a dash of the chilli flakes. Drizzle the sweet chilli sauces over the mixture and stir well.
- Serve alongside the rice with a generous helping of prawn crackers.