For the broth
1 tsp sesame oil
500ml/18fl oz low FODMAP chicken stock
½ carrot, peeled and chopped
2 bok choi
Fresh ginger, finely sliced to taste
1 tbsp gluten free soy sauce
For the chicken
1 tbsp vegetable oil
1 chicken thigh
salt and freshly ground black pepper
1 tbsp chopped fresh chives
Preheat the oven to 200C/400F/Gas 6.
Add the ingredients and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10-12 minutes.
Meanwhile, for the chicken, heat the oil in an ovenproof pan over a medium heat.
Season the chicken with salt and freshly ground black pepper and fry for 2-3 minutes, until golden-brown on all sides.
Transfer to the oven and roast for 12-15 minutes or until the chicken is cooked through.
(The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)
To serve, slice the chicken thigh meat. Spoon the broth into a bowl and garnish with chives.
Recipe adapted from: Good Food