Low FODMAP Recipe - Stir-fried chicken with chilies & basil -  Gluten free recipe


2 tbsp vegetable oil

450g boneless skinless chicken thighs, cut into chunks

1 tbsp garlic infused oil

1 tbsp chopped chives

3 fresh red chilies, seeded and finely shredded

2 tbsp fish sauce (nam pla)

2 tsp gluten free soy sauce

2 tsp sugar

a large handful of Thai or ordinary basil leaves


Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil.

When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over.

Using a slotted spoon, take the chicken from the pan and set aside.

Reheat the wok and add the chilies, fish sauce, gluten free soy sauce and sugar.

Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through.

Stir in the basil leaves and serve at once.

Recipe adapted from: Good Food

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