Name: Low FODMAP Chicken and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 boneless, skinless chicken breasts, cut into thin strips; Salt and pepper to taste; 1 tbsp garlic-infused olive oil; 1 medium bell pepper, sliced; 1 medium courgette, sliced; 2 green onions (green parts only), sliced; 2 tbsp low-FODMAP stir-fry sauce (see ingredient notes); Cooked basmati rice for serving

CategoryDinnerDifficultyIntermediate

This Chicken and Vegetable Stir-Fry is a quick, delicious, and filling dinner option. It's full of tender chicken and vibrant veggies, all tossed in a savoury low-FODMAP sauce. Served over fluffy basmati rice, it's a comforting meal that's sure to satisfy.

Yields2 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

2 boneless, skinless chicken breasts, cut into thin strips

Salt and pepper to taste

1 tbsp garlic-infused olive oil

1 medium bell pepper, sliced

1 medium courgette, sliced

2 green onions (green parts only), sliced

2 tbsp low-FODMAP stir-fry sauce (see ingredient notes)

Cooked basmati rice for serving

Season the chicken strips with salt and pepper.

Heat the garlic-infused olive oil in a wok or large skillet over medium heat.

Add the chicken and stir-fry until it's no longer pink.

Add the bell pepper and courgette and stir-fry until the veggies are tender-crisp.

Stir in the green onions and low-FODMAP stir-fry sauce. Cook for another minute.

Serve the stir-fry over cooked basmati rice.

Ingredient Notes:

Green Onions (or spring onions) - Do not fear, not all onion is bad. Many people can tolerate the green tops of green/spring onions. It’s recommended that you only have 1 1/2 cups maximum, as after that it does stray into a moderate amount of fructose.

Sauce - It can be hard to find a low FODMAP sauce without high FODMAP ingredients like garlic and onion. Fortunately, the guys over at Bay's Kitchen have created an award winning Sweet and Sour Sauce which is low FODMAP!

Ingredients