Ingredients (serves 4)
4 Chicken breasts (cut into strips)
For the coating
¼ tsp salt
3 tbsp cornflour
1 tbsp gluten free flour
½ tsp cayenne pepper
1 tsp garlic powder
2 tbsp coconut milk (or almond milk, or regular milk)
For the Veg
2 Onions (sliced into strips)
2 Green peppers (sliced into strips)
2 red chillies (sliced thinly – if you don’t like it too hot remove the seeds)
3 garlic cloves
1 tbsp coconut oil (or another light oil)
1 tbsp flour
Salt to season
To begin, pour the milk over the chicken strips and allow to soak for ten minutes.
Place a sheet of baking paper onto a baking tray and preheat the oven to 200C (400F).
To a bowl, add 2tbsp of the gluten free flour along with the salt, cornflour, cayenne pepper and garlic powder and stir until all dry ingredients are well combined.
Into a separate bowl, crack your egg and beat until the yolk and egg white are mixed.
To create the light coating on the chicken, take each strip and dip it first into the egg and then immediately into the flour bowl, ensuring that the chicken strip is well covered in flour. Place each strip on the baking tray. Continue this process until all of the chicken strips are coated and place the tray into the oven and bake for 20-25mins (until all of the strips are golden brown).
While the chicken is baking, you will make the veg – this only takes approximately 10minutes, so you have time for a cup of tea before jumping right in! This is also a good time to make your boiled rice to serve with the chiken.
Heat a frying pan on a medium heat and add the oil, allowing it to warm. Into the pan, add the onions and garlic and fry for about a minute. Then add the peppers and chillies and stir fry for about 8-10mins. You want the veg to be cooked, but still to be firm and have bite. When the veg is ready, add the final tbsp of flour and season with salt to taste. Mix well, fry for another 30seconds.
Remove the chicken from the oven and add into the frying pan of veg. Give it a good stir and serve! If you’re not a fan of a dry meal, you can accompany this with a little ramekin of Tamari (gluten free soy sauce) for dipping!
Enjoy, GF Fi x