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Ingredients
- 500 g chicken thigh fillets cut into bite sized pieces
- 2 tsp sweet paprika
- 1/8 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp chinese 5 spice
- 2 Tbsp olive oil
- 1 3/4 cup chicken stock
- 10 cloves garlic roughly chopped
- 1 Tbsp gluten-free cornflour
- 1 onion roughly chopped
- 2 Carrots sliced
- 1/4 head broccoli cut into florets
- 1 cup snowpeas (mange-touts) halved
Ingredients
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Instructions
- In a bowl, combine the chicken, paprika, oregano, garlic & onion powders and Chinese 5 spice.
- Set aside to marinate for 20 minutes.
- Whisk together the cornflour with 1 1/2 cups of the chicken stock and set aside.
- Brown the chicken in batches in the olive oil and set aside.
- Deglaze the pan with 1/4 cup of the chicken stock and scrape to lift the flavor bits off the bottom of the pan.
- Add the garlic and cook for 1 minute.
- Return the chicken to the pan with its drippings and the combined stock and cornflour, whisk to prevent lumps until it comes to the boil.
- Reduce hat to a simmer and cook for 5 minutes.
- Add the onion, carrot and broccoli, and cook for another 5 minutes, stirring occasionally.
- Add snow peas and cook for 1 minute more to warm through.