Chicken and Vegetable Sweet and Sour Stir Fry
Recipe By: Norie Mori
2 Chicken thighs (about 300g), cut into bite-size
1 Tbsp Spiral Tamari (Organic / Genuine)
1 clove of garlic, minced or grated
1/2C Casalare Tempura Flour or plain flour (to lightly coat the chicken)
3-4 Tbsp Spiral Organic Sunflower Oil or olive oil to fry
1/2 eggplant, cut into bite-size, soak in water for a while and drain well with a paper towel
1/2 red capsicum, cut into bite size
1/2 yellow capsicum, cut into bite size
1 zucchini, sliced 2 cm in thick
1/2 carrot, cut into bite size
1 onion, sliced
(pumpkin, asparagus, sweet potato or other root vegetables can be added )
3 Tbsp Spiral Organic Balsamic Vinegar
3 Tbsp Spiral Organic Tamari / Organic Shoyu
2-3 Tbsp Spiral Maple Syrup (sweeten as you like)
1 Tbsp Spiral Organic Kuzu diluted with 2tbsp water (or corn/ potato flour)
Make sauce– in a small mixing bowl, mix all sauce ingredients except Kuzu, set aside.
Marinade chicken with Tamari and garlic, and lightly coat with Casalare tempura flour ( or plain flour) just before frying.
Heat the oil in a large frying pan and fry in chicken both sides until golden and cooked, take them out and place on a paper towel to drain.
In the same frying pan, fry eggplants and carrots first, then onion, capsicum, and zucchini in that order. Cook through until eggplants and carrots are tender enough and the others are still little crunchy.
If there is too much oil left, drain it with a paper towel. Add diluted Kuzu in the sauce mixture and mix well, pour the chicken and vegetables. Heat and stir until the sauce becomes slightly thick.
Garnish with coriander or shredded white part of spring onion. Serve and enjoy!