¼ cup gluten-free tamari sauce
2 tbsp honey
2 tbsp Chinese cooking wine or dry sherry
2 tsp cornflour
400 g chicken breast fillets, trimmed of all fat, thinly sliced
1 tbsp sesame oil
1 red onion, thinly sliced
3 cups fresh stir-fry vegetables chopped (such as capiscum, pak choy and asparagus)
1 cup bean sprouts
200 g fresh rice noodles, cooked as directed
- Combine tamari, honey and wine in a bowl. Pour half into a small bowl, add cornflour and set aside. Add chicken to remaining marinade, toss to coat. Set aside for 5 min.
- Heat half the sesame oil in a wok or large frying pan over high heat. Add chicken and stir-fry for 5 min or until cooked through. Transfer to a plate and keep warm.
- Heat remaining oil in wok, add onion and stir-fry for 2 min. Add vegetables and 1 tablespoon water and stir- fry for 2-3 min or until just tender. Return all chicken to wok along with reserved sauce and the bean sprouts. Stir-fry for a further 1-2 min. Serve with ½ cup cooked sushi rice or rice noodles. Garnish with extra bean sprouts if desired.