This Five Spice Chicken Stir Fry is a quick and easy dish to throw together during the week, it has plenty of kick and is full of flavour. Gluten Free and Dairy Free, it’s become one of my faves as the good old stir fry isn’t complicated and is an easy go to on days when I come home and need something quick or I feel lazy and need as little cooking hassle as possible! Even though I love cooking believe me, there are days that this happens even with me! The trick with a stir fry is to get a nice hot pan first and what I love about this one is the twist with the five spice. You can let the chicken rest in the spices for a while first but if it’s a nice and fast dish you want then there’s no need to worry about that, just do it at the start as per instructions below.
When I was first diagnosed as coeliac I used to think it was difficult to have that quick meal at night when you get home after a long day. Yeah you can have your ready made free from meals that you can shove in the oven but that’s not really my thing, I want to be coeliac and eat well, knowing what it is I’m consuming. What I discovered is that I can make my own meals that are just as quick and not complicated, sometimes the thought seems longer than the actual process but don’t let the thought fool you. If you have an intolerance it doesn’t have to be difficult to make yourself simple dinners that don’t take too long and the best bit is that you’re in control of what ingredients you consume.
I hope you enjoy this Five Spice Chicken Stir Fry that you’ve cooked in less than 15 mins!
Five Spice Chicken Stir Fry
- 1 tbsp Coconut Oil
- 2 tsp Five Spice
- 1 large clove Garlic, finely chopped
- 1 tbsp Gluten Free Amino Sauce
- 1 Red chilli, finely chopped
- 4 Spring onions, finely chopped
- 1 Sweet Red Pepper, sliced
- Handful of Chard, shredded
- 250 grams Coconut Rice (I used Tilda that I can just quickly add in at the end, easy days!)
- 125 grams Cashew Nuts
- 2 Large chicken breasts, cut into chunks
- 3cm piece of root ginger, grated
Heat the oil in the wok with the heat high. Season the chicken pieces with the five spice and stir fry for around 5 mins.
Add all other ingredients apart from the cashew nuts and cook for around another 4-5 mins. Keep the pan moving so that nothing burns.
Now add the cashew nuts and rice and after 3 minutes check the chicken is cooked through. It should be lovely and ready to serve.