Low FODMAP Recipe : Spicy chicken & veg stir-fry

Ingredients

400g mixed green beans and sugar snaps

1 tbsp sunflower oil

4 skinless chicken breasts, sliced

1 red chilli, desseded and sliced

120g sachet stir-fry oyster sauce

1 tbsp gluten free soy sauce

25g toasted cashews, or more if you like

bunch spring onions, sliced green ends

Method

Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.

Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked.

Add the drained green veg, chilli, stir-fry sauce and soy sauce.

Stir-fry briefly to heat everything through and to finish cooking the chicken.

Mix in the cashews and spring onions, then serve.

Recipe from Good Food magazine

IBS Sano Plus
Share on Facebook Share on Twitter Share on Tumblr Print
Home IBS Sano IBS Health Search