2 tbsp vegetable oil

450g boneless skinless chicken thighs, cut into chunks

1 tbsp garlic infused oil

3 fresh red chilies, seeded and finely shredded

2 tbsp fish sauce (nam pla)

2 tsp gluten free  soy sauce

2 tsp sugar

a large handful of Thai or ordinary basil leaves


Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil.

When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over.

Add the chilies, fish sauce, gluten free  soy sauce and sugar.

Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through.

Stir in the basil leaves and serve at once.  Serve with rice noodles.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken with chilies & basil
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