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