This is always a favourite in our family. It is gluten free and also free from all Top 8 major food allergens. I serve it with 'Erawan Brand' Pad Thai noodles
Note: Please check the ingredients of the mustards and chicken stock you use to ensure it is safe for your situation.
- 1 1/2 Tablespoons Olive oil
- 2 Chicken breasts, cut into strips
- 1 onion, diced
- 1 cup chicken stock
- 2 cloves garlic, crushed and chopped
- 1 teaspoon Dijon mustard
- 1 Tablespoon Honey Wholegrain mustard
- 2 Tablespoons honey
- 1 x 400 ml coconut milk
- 1 Tablespoon Arrowroot
- 2 carrots, sliced thinly
Heat oil in non stick pan over high heat
Add chicken, stir until chicken is browned (aprox 2 to 3 minutes).
Reduce heat to medium, add onion and garlic. Cook until onion is transparent.
Stir in carrots, cook for 1 minute. Add chicken stock, cook for 5 minutes while stirring.
In a bowl, whisk together coconut milk, mustards, honey and arrowroot until smooth.
Add to the chicken. Bring to the boil, stirring constantly.
Reduce heat and cook for further 10 minutes with lid on, or until the chicken is cooked through.
Season to taste.
Serve with rice noodles and vegetables.
Labels: Feeding a food allergic child, Recipes-Food Allergy Friendly