Mozzarella Arancini
- 10 mins
- 12-16
- Easy
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Salt & Pepper Chicken
This is just heavenly! Our gluten free salt and pepper chicken is so simple and beats any takeaway! Try it, you won't be disappointed!
-
Cook: 15 mins
Prep: 10 mins - 2 portions
- Easy
Go back
Salt & Pepper Chicken
This is just heavenly! Our gluten free salt and pepper chicken is so simple and beats any takeaway! Try it, you won't be disappointed!
-
Cook: 15 mins
Prep: 10 mins - 2 portions
- Easy
Ingredients
| 500g skinless and boneless chicken thighs | |
| 4 cloves garlic, crushed | |
| 1 red chilli, finely sliced | |
| 1 tsp fresh ginger, finely sliced | |
| 1 spring onion, finely sliced | |
| ½ tsp sugar | |
| 1 tbsp dry sherry | |
| 3tbsp vegetable oil | |
| For the marinade: | |
| 1 tbsp dry sherry | |
| ½ tsp salt | |
| ½ tsp black pepper | |
| 2tbsp Juvela Gluten Free White Mix |
Method
- Cut each chicken thigh into 3 chunks and place in a large bowl. Season well with salt, pepper and sherry and stir to coat chicken.
- Add the GF Mix and combine to coat the chicken in the Mix.
- Heat the oil in a large frying pan or wok and pan fry the chicken over a medium heat for a few minutes each side until golden brown and crispy. Remove from the pan and pop onto a plate.
- Reduce the heat to low and add ginger, garlic, red chili, spring onion, and sugar to the pan. Fry gently for approx. 1 minute.
- Return the chicken to the pan, add a splash of sherry and stir to combine all ingredients, then remove from the heat and serve immediately.
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