2 skinless boneless chicken breasts

salt and freshly ground black pepper

3 tbsp chopped fresh coriander stalks

2.5cm/1in piece ginger, cut into strips

2 scallions, finely chopped - green end only

50ml/2fl oz gluten free soy sauce

30ml/1fl oz rice vinegar

1 tsp soft light brown sugar

2 tbsp groundnut oil

1 tbsp vegetable oil

1 tsp sesame oil

200g/7oz rice noodles, cooked according to packet instructions, drained


Prepare a steamer on the hob. Place the chicken breasts between two sheets of cling film and bash with a meat mallet or rolling pin until thin.

Remove the cling film, place the chicken breasts onto an oiled plate and season with salt and freshly ground black pepper.

Place into a steamer, cover and steam for 15-20 minutes, or until the chicken is cooked through. (The juices will run clear when the chicken is pierced with a skewer in the thickest part.)

Place the chopped coriander stalks, ginger, scallions, red chili,  gluten free soy sauce, rice vinegar and light brown sugar into a bowl and mix well.

Place the three different oils into a pan on the hob and heat gently. Pour over the mixture in the bowl and mix to combine.

To serve, pile the cooked rice noodles into shallow serving bowls. Slice the cooked chicken and divide equally among the four bowls, spoon over the coriander and scallion mixture and drizzle over the juices from the bowl.

Recipe adapted from: Good Food

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