Low FODMAP Recipe  

Chilli chicken with jasmine rice

Ingredients

For the sauce

1 tbsp garlic infused oil

2.5cm/1in piece fresh root ginger, peeled, finely chopped

1 red chilli, de-seeded, finely chopped

½ red pepper, de-seeded, sliced into strips

2 tomatoes, sliced

5 tbsp water

2 tbsp tomato ketchup

1 tsp light brown sugar

For the chicken

1 tbsp groundnut oil

250g/9oz skinless chicken breast fillets, sliced

1 zucchini, sliced into strips

½ red or yellow pepper, de-seeded, sliced into strips

2 tbsp light soy sauce

2 large spring onions, green ends only, sliced lengthways

Preparation method

For the sauce, place all of the sauce ingredients into a food processor and blend until smooth.

For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the zucchini and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.

Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately.

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