2 tbsp sunflower oil

1 tbsp garlic infused oil

1 red pepper, deseeded and sliced

5cm/2in piece ginger, peeled and finely chopped

4 chicken breasts, cut into bite-sized pieces

300g pak choi, trimmed, leaves separated and larger leaves halved

2 tbsp sesame seeds

2 tsp cornflour

1 tbsp gluten free soy sauce, plus extra to serve

3 tbsp low FODMAP sweet chili sauce

1 tbsp lemon juice

rice noodles or rice, cooked, to serve (optional)


Heat the oil in a wok or large saucepan. Add the pepper and stir-fry for 5 mins until turning golden.

Add the garlic infused oil, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.

Mix the cornflour with the gluten free soy sauce, chili sauce and lemon juice.

Add to the pan and stir-fry for 1 min. Serve straight away with extra gluten free soy sauce and egg noodles or rice, if you like.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Sweet sesame chili chicken
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How to make garlic  infused oil - click here