2 tbsp groundnut oil

2 skinless free-range chicken breasts, cut into strips

1 tsp grated fresh ginger

1 star anise

½ tsp finely chopped fresh red chili

2 pak choi, stems separated

4 tbsp gluten free soy sauce

2 tbsp balsamic vinegar

handful fresh flatleaf parsley

1 tbsp chopped fresh tarragon

1 tbsp chopped fresh chives


In a large frying pan or wok, heat the groundnut oil over a medium high heat.

Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.

Add the ginger, star anise and chili, and cook for a further 30 seconds.

Add the pak choi and stir fry for another 3-4 minutes until they are all lightly cooked.

Finish with the gluten free soy sauce, balsamic vinegar and fresh herbs.

Stir together briefly and serve immediately.

Recipe adapted from: Good Food

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Recipes *We recommend the help  of a registered dietician Gluten Free and Low FODMAP Recipe - Chicken stir-fried with ginger & pak choi