Enjoy this flavorful low-FODMAP Chicken Stir-Fry, packed with tender chicken, vibrant vegetables, and a delicious sauce. It’s a quick and easy dish that brings a burst of Asian-inspired flavours to your table. Customise it with your favourite low-FODMAP vegetables and enjoy a satisfying and tummy-friendly meal. Happy cooking!
Low FODMAP Chicken Stir-Fry Recipe
Prep time: 15 mins
Cook time: 15 minutes
Serves: 4
Ingredients:
- 450 grams boneless, skinless chicken breast, thinly sliced
- 30 ml garlic-infused oil
- 1 red capsicum, sliced
- 1 zucchini, sliced
- 150 grams green beans, trimmed and halved
- 150 grams carrots, thinly sliced
- 30 ml low FODMAP soy sauce or tamari
- 15 ml maple syrup
- 15 ml rice vinegar
- 5 grams grated ginger
- 2 green onions (green parts only), sliced
- Sesame seeds, for garnish (optional)
Method:
- 1. In a small bowl, whisk together the low FODMAP soy sauce (or tamari), maple syrup, rice vinegar, and grated ginger. Set aside.2. Heat the garlic-infused oil in a large pan or wok over medium-high heat.3. Add the chicken slices to the pan and stir-fry until they are cooked through and no longer pink. Remove the chicken from the pan and set aside.
4. In the same pan, add the bell pepper, zucchini, green beans, and carrots. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
5. Return the cooked chicken to the pan with the vegetables.
6. Pour the sauce over the chicken and vegetables, tossing everything together until well coated. Cook for an additional 2-3 minutes to heat through.
7. Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
8. Serve the chicken stir-fry hot over steamed rice or cooked quinoa.
