INGREDIENTS
- 30 g olive oil
- 250 g skinless, boneless chicken thighs, cut into thin strips (5 mm thickness)
- 30 g eschalots, cut into slices
- 100 g red capsicum, deseeded and cut into pieces (2-3 cm)
- 50 g carrot, cut into matchsticks
- 30 g snow peas, trimmed
- 120 g broccoli, broken into florets
- 10 g fresh ginger, peeled
- 10 g garlic cloves
- 70 g tamari
- 30 g honey
- 2 tsp gluten free cornflour
- 2 tsp water
- sesame seeds, for sprinkling
- fresh coriander leaves, for garnishing (optional)
