My husband loves it when I make something using up the odds and ends of things in my fridge, as he never knows what he is going to get.

I decided to make a chicken stir-fry as I had a couple of chicken fillets in the freezer and plenty of vegetables to finish up as well as having some dried rice noodles left over from Christmas.

I chopped up the chicken and quickly stir-fried it in a little coconut oil until cooked then added some sliced mushrooms, a couple of red onions, half a bag of kale (thick stalks removed), and three-quarters of a yellow pepper sliced.

Whilst quickly tossing the stir-fry over a high heat, I added the rice noodles to boiling water – they only take three to four minutes to cook.

For the sauce, I added to the pan a good lug of sesame oil, a very good couple of shakes of tamari and a very good squirt of raw honey.  A quick seasoning with sea salt and black pepper, I  then added the drained rice noodles and it was ready to go.   Absolutely delicious AND gluten-free which is important for my husband.   I don’t buy ready-made stir-fry sauces as most contain wheat/gluten.

A simple chicken stir-fry

I love a stir-fry as it takes only minutes to make and the ingredients can be varied each and every time.