Low FODMAP Chicken Stir-fry

A delicious, easy-to-make stir-fry that is low in FODMAPs.

10m

Prep Time

20m

Cook Time

Servings

Ingredients

2 boneless, skinless chicken breasts, sliced

2 tablespoons garlic-infused oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup chopped carrots

2 cups chopped bok choy

1/4 cup low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 tablespoon cornstarch

1 teaspoon ground ginger

1/4 teaspoon red pepper flakes

4 cups cooked brown rice

Instructions

Step 1

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

Step 2

Add the sliced chicken breasts and cook until browned, about 5 minutes.

Step 3

Add the sliced bell peppers and chopped carrots and cook for another 5 minutes.

Step 4

Add the chopped bok choy and cook for another 2 minutes.

Step 5

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, brown sugar, cornstarch, ground ginger, and red pepper flakes.

Step 6

Pour the sauce over the chicken and vegetables and stir until everything is coated in the sauce.

Step 7

Cook for another 2-3 minutes, until the sauce has thickened and everything is heated through.

Step 8

Serve over cooked brown rice.