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.
One of the things I have without a doubt missed most being gluten, wheat and milk free….is Chinese takeaway. Being surrounded by people on a Saturday night scoffing their way messily through sweet and sour chicken, crispy shredded beef and chow mein is one of the hardest things to resist.
In my opinion Chinese food is one of the cuisines in the Free From range that really needs addressing. There is a big market for an easy Gluten free Chinese takeaway meal but in my experience, restaurants and take away houses aren’t really catering for our needs and it is extremely hard to find something to eat when a main meal can consist of wheat laden noodles and flour battered chicken.
I have to admit, I invented this dish as a bit of a spur of the moment thing. I had a selection of food in my fridge and really felt like having a sweet and sour based dish. Thankfully, Sweet Mandarins Sauces came to my rescue with their gorgeous sweet chilli condiment which I use on a wide variety of dishes. If you haven’t tried their sauces already, you really are missing out. Here is a link to their website – http://www.sweetmandarin.com/
Serves 1 – 2
- 1 – 2 turkey breasts
- 1 sweet potato
- 1 red onion
- Tamari soya sauce (I used Meridian’s Free From sauce which can be found in supermarkets and Holland and Barrat)
- Sweet Mandarin’s sweet chilli or sweet and sour sauce (can be found at Tesco and Sainsbury’s)
- 1 – 2 peppers of any colour
- Chinese five spices
- Basmati rice
- King prawns
1) Chop the sweet potato, pepper and red onion and place in the oven for 30 minutes to go soft and crispy.
2) Heat some olive oil in a pan and brown the turkey – sprinkle on around half to one tsp of Chinese five spice and half a tsp of paprika to taste and turn down the heat.
3) Boil the basmati rice according to pack instructions.
4) Pour in some of the Sweet Mandarin’s sauce according to personal taste (I used around 25ml)
5) Drizzle in some of the Tamari soya sauce.
6) Pour in the king prawns and fry until golden.
7) Season with a little salt and pepper.
8) Toss the sweet potato, pepper and onion in with the turkey sauce mixture and blend together.
9) Drain the rice and serve with the turkey mix.