INGREDIENTS
1 lb
skinless, boneless, chicken thighs, cut into large pieces
1 tbsp
olive oil
3/4 cup
gluten free chicken stock (177 mls)
1 1/2 tbsp
gluten free soy sauce
1 tbsp
dry sherry
1 tbsp
cornstarch
1
inch fresh ginger, peeled and grated
2 cloves
garlic, minced
1
large carrot, peeled and thinly sliced
8 oz
button mushrooms, sliced (226g)
1 cup
snow peas
8 oz
bamboo shoots (canned) (226g)
8 oz
water chestnuts (canned) (226g)