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Low FODMAP Main Course Recipes

Preparation method

In a jug, mix together the golden syrup, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it’s completely coated.

Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.

Add the carrots and red pepper, then fry for 1 min more.

Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

Recipe from Good Food magazine, October 2008


1 tbsp golden syrup

juice 1 lemon

250ml chicken stock

1 tbsp soy sauce

4 chicken breasts, cut into chunks

1 tbsp cornflour

1 tsp vegetable oil

2 carrots, finely sliced

1 red pepper, cut into chunks

140g sugar snap peas

Low FODMAP Recipe: Sticky lemon chicken

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