Quick and easy DINNERS

These delicious midweek meals are on the table in no time and are all gluten-free

- JESSICA RANSOM

Sticky teriyaki stir-fry

Pencil this one into your meal plans on any busier days. It's quick and easy to make, spreading that glorious, sticky teriyaki glaze to everything in your wok.

SERVES 3 PREP 5 MINS COOK 10 MINS

• 400g fresh rice noodles or 150g dried
• 3tbsp cornflour
• 250g skinless chicken breast fillets or extra-firm tofu, thinly sliced
• 3tbsp garlic-infused oil
• 1 red pepper, deseeded and thinly sliced
• Handful of beansprouts
• Handful of spring onion greens, chopped

For the sauce:

• 60ml gluten-free soy sauce
• 60ml rice wine vinegar or mirin
• 2tbsp dry sherry (optional)
• 2tbsp garlic-infused oil
• 2tbsp minced ginger paste
• 3tbsp caster sugar

1 In a small bowl, combine the ingredients for the sauce. If using dried rice noodles, prepare them according to the packet instructions. Spread the cornflour out on a large dinner plate, add the sliced chicken or tofu and roll it around until well coated. Set aside.

2 Add 1tbsp of the garlic-infused oil to a wok and place over a high heat.

3 When hot, add the red pepper and stir-fry until lightly browned in places. Remove from the wok and transfer to a plate.

4 Next, add the remaining garlic-infused oil to the wok over a high heat. Once hot, add the coated chicken or tofu and stir-fry until lightly golden and cooked through, then add the sauce mixture - it should sizzle excitedly. Allow to reduce until thick and sticky, then add your fresh or cooked dried rice noodles, followed by your red pepper. Stir-fry until everything is well coated, then add the beansprouts and stir-fry for a further 2 mins. Top with the spring onion greens and serve.

Per Serving: 766 cals, 21g fat (3g saturated), 108g carbohydrates