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300g basmati rice

4 skinless chicken breasts, thinly sliced

good pinch chili flakes

handful coriander, roughly chopped

1 tbsp sunflower oil

2 red peppers, deseeded and thinly sliced

1 small pineapple, cored and cubed

1 tbsp gluten free soy sauce

2 scallions, thinly sliced green end only



Put the rice into a saucepan, cover with water, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.

Meanwhile, toss the chicken in the coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften.

Add the chicken, then fry until golden, about 5 mins. Add the rice, pineapple, gluten free soy and scallions, then warm through.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Chicken & pineapple fried rice