1 tbsp sunflower oil

2 skinless and boneless chicken breasts, cut into strips

1 red or yellow pepper, deseeded and chopped into large chunks

2 x 75g bags watercress

For the sauce

3 tbsp hoisin sauce

2 tbsp gluten free soy sauce

1 large knob of fresh root ginger, peeled and finely grated

1 tbsp garlic infused oil

1 tbsp sesame oil


To make the sauce, mix all the ingredients together in a small bowl until completely blended.

Heat the oil in a frying pan until very hot.

Throw in the chicken, pepper and  then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted.

Pour over the sauce and simmer with a splash of water.

Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Watercress & chicken stir-fry
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