For the broth

1 tsp sesame oil

500ml/18fl oz low FODMAP chicken stock

½ carrot, peeled and chopped

2 bok choi

Fresh ginger, finely sliced to taste

1 tbsp gluten free soy sauce

For the chicken

1 tbsp vegetable oil

1 chicken thigh

salt and freshly ground black pepper

To serve

1 tbsp chopped fresh chives


Preheat the oven to 200C/400F/Gas 6.

Add the  ingredients and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 10-12 minutes.

Meanwhile, for the chicken, heat the oil in an ovenproof pan over a medium heat.

Season the chicken with salt and freshly ground black pepper and fry for 2-3 minutes, until golden-brown on all sides.

Transfer to the oven and roast for 12-15 minutes or until the chicken is cooked through.

(The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)

To serve, slice the chicken thigh meat. Spoon the broth into a bowl and garnish with chives.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken & Ginger Broth
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