1 chicken breast (approx 180g), diced

15g ginger, cut into shreds

2 carrots, sliced into batons

100g green beans  - cooked

1 roasted red pepper, from a jar, cut into slices

2 tsp olive oil

1 tsp mild chili powder

1 tbsp gluten free  soy sauce

1 tbsp mirin

250g pack cooked brown rice


Put the kettle on to boil and tip the green beans into a medium pan ready to go on the heat. Pour the water over the beans then boil for 4 mins.

Heat the olive oil in a non-stick wok and stir-fry the ginger and carrots for 2 mins, add the mild chili powder and stir briefly.

Add the chicken and stir-fry for 2 mins more. Drain the beans and reserve the water.

Tip the beans into the wok with the gluten free soy, mirin, red pepper and 4 tbsp bean water then cook until heated through.

Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Stir-fried chicken with brown rice