Low FODMAP Recipe Chicken with pak choi, with ginger and chili Low FODMAP Recipe Chicken with pak choi


2 tbsp groundnut oil

2 skinless free-range chicken breasts, cut into strips

1 tbsp garlic infused oil

1 tsp grated fresh ginger

1 star anise

½ tsp finely chopped fresh red chilli

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

Cooking method

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 garlic, ginger oil, star anise and chilli, and cook for a further 30 seconds.

Add the pak choi and stir fry for another 3-4 minutes until it is 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

IBS Sano