Ginger Chicken & Zoodle Stirfry

by Natalie Shaw


Try saying that beauty three times fast! The name itself is a mouthful and the meal? Well that my friends, is a whole bowlful of yum. I was quite literally messing about in the kitchen over the weekend, as I do, when my dad came in to announce that the fam bam was getting Aisan take away for dinner. Being on the low Fodmap diet, it can be hard to know which sauces will sit right, so I decided to make my own fun in the wok. I love to experiment on Saturday nights when I am home as these are "takeaway dinner" nights, and thus I like testing myself to see if I can match the cuisine the fam chooses using a homecooked meal that suits my allergies. And so, when the Aisan Cuisine was announced, my new favourite stiryfry was born. You're welcome.

Ingredients

  • Zucchini - 60 / 70g
  • Eggplant - 30g
  • Capsicum - 50g
  • Ginger paste - 20g
  • Baby Corn - 30g
  • Chicken - 75 / 100g
  • Olive Oil (Extra Virgin) 5ml (feel free to add more to suite your taste)
  • Extra Virgin Olive Oil Spray - light coating over the pan and vegetables just before liquid
  • Rice (I used brown basmati) 130g

Method

  1. Use a spirooli to turn your zucchini into noodle form - "zoodle." I usually do one to two large zucchinis and keep some in containers in the fridge for bolognaise / other meals throughout the week. This way you can also add more depending on how hungry you are or how many people you are serving with this meal too.
  2. Chop the remaining vegetables - I like to spear my corns length wise to make them look more restaurant-like - it's all about appearances! Gotta keep this dish looking as authentic as possible of course.
  3. Give your pan a light spray with the oil before pouring all vegetables in. Give them a light spray also, and add your 5ml (or more as you wish) of the liquid oil.
  4. Slice and dice your chicken and also add to the pan.
  5. Dollop your ginger on top.
  6. Cook for approx 15 minutes - maybe less - it is quite a quick stirfry so keep an eye on it. You may also need about 5ml water to give it some more moisture, and I also like to add some ground sea salt. Remember to give it a good stir while it cooks.
  7. Serve with rice. Please tell me you can cook that yourself.

Note: This is a single serving so definitely play with quantities when catering to more than yourself. I find using a pan with a lid is most helpful as it keeps the moisture in and makes the stirfry even yummier and fresher tasting! Enjoy!

   This recipe is Low Fodmap, gluten/wheat free, low sugar/fructose, vegan, soy free, dairy and lactose free.

 

This recipe is Low Fodmap, gluten/wheat free, low sugar/fructose, vegan, soy free, dairy and lactose free.