Golden Chicken Stir-fry

This original recipe is both gluten and MSG free, so that those with food intolerances can also enjoy Asian style wok meals. The golden syrup mimics the taste of soy sauce.

Serves

4

Ingredients

• 2 large skinless chicken breasts, cut into strips

• Splash of oil, to stir-fry

• 1 large leek, sliced thinly

• 4 medium sized carrots, cut into thin sticks

• 1 cup of water

• Large handful of snow peas

• 2 x 410g cans Trident Baby Corn Spears, drained and rinsed

• 250g packet Trident Rice Stick Noodles

Marinade

• 4 tablespoons olive oil

• 6 tablespoons golden syrup

• 4 shallots, chopped finely

• 2 cloves garlic, crushed

• Juice of one lemon

• Salt, to taste

Instructions:

• Make marinade by combining all 6 marinade ingredients. Add chicken to marinade and combine well. Marinate for approximately 30 minutes.

• While chicken is marinating, prepare vegetables. Stir-fry leek in a small amount of oil, add carrots and water, and then snow peas and Trident Baby Corn Spears when carrot is almost cooked but still crunchy. Set aside and cover to keep warm.

• Cook Trident Rice Stick Noodles following directions on packet and set aside.

• Stir-fry chicken until cooked, then add the vegetables and Trident Rice Stick Noodles. Stir-fry until well combined and heated through.