300g mixed basmati and wild rice
500ml low FODMAP chicken stock
4 skinless chicken breast, thinly sliced
3 tsp ground cumin
good pinch chili flakes
handful coriander, roughly chopped
1 zucchini, diced
1 tbsp sunflower oil
3 scallions, thinly sliced - green end only
Put the rice into a saucepan, cover with stock, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the zucchini, then stir-fry for 3 mins until starting to soften.
Add the chicken, then fry until golden, about 5 mins. Add the rice and scallions, then warm through.
Recipe adapted from: Good Food