Make this delicious stir-fry the next time your family asks for takeaways. It’s so easy to make. Let everyone help to peel and chop fresh ingredients and the older kids can even do the stirring. A homemade meal is not only healthier, but also much more affordable. Knowing what is in the meal remains important and this is a great way to still enjoy ‘takeaways’ at home. Serve it on rice, veggie noodles or brown basmati rice and if you have chopsticks, enjoy the meal with those for a touch of fun.

Free from dairy, egg, peanuts, tree nuts, wheat and gluten

Serves 4–6

Ingredients

• 2 tsp (10 ml) cornflour (Maizena)
• ½ cup (125 ml) orange juice or strong Rooibos tea
• ¼ cup (60 ml) lemon juice or white grape or apple cider vinegar
• 5 tsp (25 ml) gluten-free soya sauce
• 5 tsp (25 ml) finely grated fresh ginger
• 2 tbsp (30 ml) olive oil
• 4–6 chicken breast fillets, cut into even-sized strips
• 1 red or yellow pepper, seeded, quartered and sliced
• 2 carrots, peeled, halved lengthwise and sliced diagonally
• 1 small pineapple, peeled, sliced and cut into thin triangles
• ¼ white or red cabbage, coarsely shredded
• 150 g broccoli, cut into florets or green beans, halved
• 2–3 handfuls baby spinach leaves
• Salt and pepper
• 2 tbsp (30 ml) sesame seeds, toasted

Method

1. Mix cornflour with some of the juice or tea to form a paste. Stir in the remaining orange juice or tea, with the lemon juice or vinegar, soya sauce and ginger and mix well.
2. Heat half the oil in a large frying pan or wok. Fry chicken in batches until just golden brown, but still juicy, so take care not to overcook it, as you are still going to simmer it in the sauce. Spoon chicken out and keep warm.
3. Add remaining oil and stir-fry pepper and carrots for a few minutes. Add pineapple and fry for another few minutes.
4. Stir in the cabbage and stir-fry until almost softened. Add broccoli or green beans and stir for a minute or two. The green veg should remain green and crunchy.
5. Stir in the sauce to coat the veggies. Add the chicken back with the spinach and toss through the sauce. Allow to simmer for a minute or two, to heat through.
6. Season with salt and pepper, sprinkle with toasted sesame seeds and serve immediately on your choice of fresh veggie noodles, or small portions of rice noodles or brown basmati rice.

TIP

Steak or pork fillet, cut into strips, work just as well in this recipe.