Gluten and Dairy Free Cheesy Crumb Chicken

Serves 2

Ingredients

  • 8 chicken mini fillets
  • 8 tablespoons gluten free breadcrumbs (I picked some up in Tesco)
  • 1 tablespoon dairy free cheese, finely grated
  • 1 egg, beaten
  • salt and pepper, for seasoning

Directions

  1. Place the beaten egg in a shallow bowl
  2. In another shallow bowl mix together the breadcrumbs, cheese and seasoning
  3. Dip the chicken fillets into the egg then the breadcrumbs
  4. I always repeat this so they are double coated in the breadcrumbs
  5. Heat a drizzle of olive oil in a frying pan over a medium heat
  6. Add the chicken fillets and cook for about 6 minutes on each side or until the breadcrumbs are golden and the chicken is cooked
  7. Serve with some sweet chilli dipping sauce and salad

Gluten and Dairy Free Chicken and Mushroom Stroganoff

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 chicken breasts, diced
  • salt and pepper, for seasoning
  • 600ml chicken stock
  • 2 teaspoons gluten free flour
  • 150g mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon thyme
  • 100ml white wine, can be substituted for more chicken stock
  • 150g gluten free tagliatelle
  • 50ml dairy free cream
  • 1 teaspoon Dijon mustard

  1. Place the olive oil in a large saucepan over a medium heat
  2. Add in the garlic, diced onion, mushrooms and chicken
  3. Saute for 5 minutes
  4. Sprinkle over the thyme and flour
  5. Season with salt and pepper
  6. Pour in the chicken stock
  7. Bring to the boil and add in the tagliatelle
  8. Simmer for 10 minutes or until the pasta is tender
  9. Pour in the white wine and dairy free cream
  10. Cook for a couple of minutes
  11. Serve

Gluten and Dairy Free Chicken & Cashew Stir Fry

Hello

I’m always super touched when when someone brings in cakes or whatever and also brings in a little gluten and dairy free treat for me.  Yesterday at work I was super spoiled when Jo brought in the Sainsbury’s free from chocolate traybake so I could enjoy cake with everyone else – thanks Jo.  Also for anyone who hasn’t tried it – it is really good – just the right amount of cake and chocolate frosting.

I often make recipes that taste much better than they look – this is one of them.  I really enjoyed this as a tasty dinner a few weeks ago but when I came to add the photographs onto the website it didn’t look that exciting.  Oh well some things just don’t look great in food photos.  Luckily the combination of flavours make it a delicious and very easy dinner to put together at the end of a busy day.

Enjoy!

Fx

Gluten and Dairy Free Chicken & Cashew Stir Fry

 

Gluten and Dairy Free Chicken & Cashew Stir Fry

Serves 2

Ingredients

  • 150g rice, cooked per packet
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small red chilli, deseeded and finely chopped
  • 1/2 teaspoon ground ginger
  • 2 chicken breasts, cut into cubes
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 tablespoons cashew nut butter
  • 2 tablespoons tamari
  • 1 tablespoons fresh lime juice
  • 1 teaspoon brown sugar
  • 1 tablespoons cashew nuts
  • sprinkle of sesame seeds

Method

  1. Add the olive oil to a shallow pan over a medium heat
  2. Add in the garlic, chilli, ginger, chicken, onion and pepper
  3. Stir fry for 10 minutes
  4. Add in the cashew nut butter, tamari, lime juice and sugar
  5. Cook for another 5 minutes
  6. Serve with the rice and top with the cashew nuts and sesame seeds

Gluten and Dairy Free Chicken Pad Thai

Hello everyone

Pad Thai is a traditional street food from Thailand.  It is basically rice noodles, stir fried with egg, vegetables and some kind of meat or fish.  As it is  made with rice noodles this makes it perfect for a gluten free diet.

I purchased all the ingredients to make this dish from my local supermarket so you should be able to easily get everything to make this recipe.

Enjoy!

Fx

Gluten and Dairy Free Chicken Pad Thai

Gluten and Dairy Free Sticky Glazed Chicken Thighs

Serves 4

Ingredients

  • 500g chicken thighs
  • 25ml gluten free soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon rice wine
  • 1 tablespoon honey
  • 1 tablespoon gluten free hoisin sauce (I used Itsu)
  • 1 garlic clove, minced

Method

  1. Mix together the soy sauce, vinegar, rice wine, honey, hoisin and garlic
  2. Place the chicken thighs in a heat proof dish
  3. Poor the marinade over the chicken and leave in the fridge for at least 2 hours
  4. Preheat the oven to 180 oC
  5. Cook the chicken in the oven for 30 minutes

Gluten and Dairy Free Chicken Pad Thai

Serves 2

Ingredients

  • 150g rice noodles
  • 1 chicken breast, cut into small cubes
  • 1 egg
  • 1 small onion, finely chopped
  • 1 spring onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon roasted peanuts, finely chopped
  • 1 teaspoon brown sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons tamarind sauce
  • 110ml water

Method

  1. Place the rice noodles in a bowl of bowling water for about 8 minutes, drain away the water and set the rice noodles aside
  2. In a small saucepan fry the garlic, pepper and shallots for a couple of minutes in a little oil
  3. Stir in the tamarind sauce, chilli flakes, water, sugar and fish sauce
  4. Bring to the boil then set aside to use later
  5. Add some olive oil to a wok and stir fry the chicken for 5 minutes on a high heat
  6. Turn down the heat to medium and stir in the beaten egg
  7. Cook for a couple of minutes
  8. Stir in the cooked rice noodles and the sauce you made earlier
  9. Add in the peanuts and spring onions
  10. Cook for a further minute and then serve

Gluten and Dairy Free Thai Chicken Massaman Curry

Serves 4

Method

  • 2 tablespoons massaman curry paste
  • 1 teaspoon brown sugar
  • 3 chicken breasts, cut into cubes
  • 400g tin of coconut milk
  • 125g small new potatoes, cut into quarters
  • 1 tablespoon fish sauce
  • 1 tablespoon peanuts, optional
  • juice of one lime
  • salt and pepper for seasoning

Ingredients

  1. Add the massaman curry paste to a pan over a high heat
  2. Stir in the thick creamy part of the coconut milk and cook for a couple of minutes
  3. Stir in the chicken chunks and cook for 5 minutes
  4. Add in the remaining coconut milk ad bring to the boil
  5. Add in the potato chunks and simmer for 15-20 minutes or until the potatoes are tender
  6. Stir in the brown sugar, lime juice and fish sauce
  7. Adjust the seasoning with salt and pepper to suit your tastes
  8. Sprinkle in the peanuts if using
  9. Serve with rice

Gluten and Dairy Free Thai Peanut Chicken

Serves 4

Ingredients

  • 2 tablespoons gluten free soy sauce
  • 2 tablespoons fish sauce
  • 1/4 teaspoon chilli flakes
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 2 chicken breasts, diced
  • 1 tablespoon brown sugar
  • 1 onion, diced
  • 1 pepper, diced
  • 1 carrot, thinly sliced
  • large handfuls of greens
  • 90ml water
  • 1 tablespoon creamy peanut butter
  • 2 tablespoons peanuts, chopped
  • handful of fresh coriander, chopped

Directions

  1. Stir together the soy sauce, fish sauce, chilli, garlic and ginger
  2. Pour over the chicken and allow to marinade for a couple of hours
  3. Heat a drizzle of olive oil in a shallow pan over a medium heat
  4. Add in the sugar, onion, carrot and peppers and saute for 5 minutes
  5. Add in the diced chicken and any marinade juices, sauce for 10 minutes
  6. Stir in the water and bring to the boil
  7. Simmer for 10 minutes
  8. Stir in the peanut butter and season with salt and pepper
  9. Add the greens and cook for a minute
  10. Serve wth jasmine rice and sprinkle some coriander leaf and chopped peanuts