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Chicken coriander stir fry

Published 16 June, 2007

This is a fresh and sharp tasting stir-fry, which although quite dry, is so stimulating to the taste buds you won't mind a bit.

Gluten free chicken coriander stir fry

Serves 4

600g chicken breast, sliced into approx 1/2cm thick slices
1 teaspoon dry-roasted coriander seeds (just pop on a hot pan for 30 seconds until you smell them)
400g sweetheart cabbage, finely sliced
Olive oil
10 tbsp natural yoghurt (or soya yogurt to keep it dairy-free)

The chicken marinade

2 tsp ground coriander
6 tbsp fresh coriander, chopped
4 spring onions, finely sliced
4 tbsp olive oil
2 tbsp orange juice
2 tbsp lemon juice
Fresh ground black pepper

Mix the marinade bits and bobs with the chicken and leave to stand. Throw the chicken in its marinade in an oiled hot wok and stir fry for 3-4 minutes. Add the cabbage and stir fry until the cabbage is softened but still has a bite. Serve with some super-healthy brown or red rice (we cooked ours in chicken stock, which was very pleasant :-)

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