Low FODMAP Recipe : Spicy chicken & veg stir-fry


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


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

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