Gluten free chicken fried rice with mushrooms

Gluten free chicken fried rice with mushrooms

Gluten free chicken fried rice with mushrooms

Serves 4
Prep time: 15 minutes
Cooking time: 15 minutes.

Ingredients:

250g Mixed mushrooms
10ml (2tsp) sesame oil
2 skinless chicken breast fillets, cut into strips
4 garlic cloves, chopped
10ml (2tsp) grated fresh ginger
15ml (1 tbsp) soy sauce
30ml (2 tbsp) teriyaki sauce
15ml (1 tbsp) honey – optional
large handful of baby spinach
250ml cooked low-GI brown rice
400g (1 can) brown lentils, drained
45ml (3tbsp) fresh micro herbs to garnish

Method:

Heat a pan and coat well with nonstick spray.

Add the mushrooms, stir, cover and steam-fry until cooked.

Remove from the pan.

Add the sesame oil to the pan.

Add the chicken, garlic and ginger and stir-fry lightly

Add the soy sauce, teriyaki sauce and honey (if using) , cover and simmer until soft and the chicken is cooked.

Add the spinach and cooked mushrooms.

Stir in the cooked rice and lentils, heat through and garnish with the micro herbs.

Tips:

Teriyaki sauce: Originated from Japan. It is used as a glaze and consists of soy sauce, sake, ginger, and other flavourings.

Teriyaki sauce can be purchased from Woolworths

For more Gluten-free Recipes visit: MyAlberton

Gluten free chicken fried rice with mushrooms

You may also like...