½ tbsp vegetable oil
2cm piece ginger, cut into matchsticks
1 tbsp garlic infused oil
1 tbsp fish sauce
½ tbsp soft brown sugar
250g skinless chicken thigh fillets, trimmed of all fat and cut in half
125ml low FODMAP chicken stock
50g green beans, trimmed and cut into 2½ cm lengths
1 tbsp chopped cilantro
steamed rice, to serve
Heat the oil in a saucepan over a medium-high heat. Add the ginger and stir-fry for about 5 mins or until lightly golden.
Add the fish sauce, garlic infused oil, sugar, chicken and stock.
Cover and cook over a medium heat for 15 mins.
For the final 3 mins of cooking, add the green beans.
Remove from the heat and stir through half of the cilantro.
Serve with steamed rice and the remaining cilantro scattered over.
Recipe adapted from: Good Food