On Fridays I work from home so I can drop my little boy off at school and pick him up. I am often swamped with work and I have something really quick for lunch at home (like a bowl of instant noodles cooked in the microwave). This week I was in luck with some free time – so I decided to cook a simple stir fry for lunch.
Recipe is as follow:
(Serves 1 as a low FODMAP recipe)
- 100g chicken (breast or thigh), diced
- 1 egg, scrambled, diced
- 10 green beans, diced
- 1/4 capsicum, cleaned, diced
- 1 tbs peanuts, lightly crashed
- 5g coriander, sliced
- 3g ginger, julienne
- 1 tsp soy sauce (use gluten free soy sauce for a gluten free option)
- 1 tsp sugar
- 1 tsp sesame oil
- salt to taste
- cooking oil (I use olive oil)
Over high heat, bring the frying pan to medium-hot temperature; remove the frying pan from heat, toss in peanuts, and shake briefly until aromatic; transfer the peanuts to a plate to cool.
Add cooking oil to frying pan over high heat; once the oil is hot, add chicken, ginger and sugar, stir fry until the chicken is half cooked and aromatic, approximately 2 minutes; turn the heat down to medium-hot; add soy sauce and sesame oil, stir fry until the chicken is nearly cooked, approximately 2 minutes; add capsicum, green beans, stir fry briefly, season with salt if required; remove the frying pan from heat, add egg pieces and coriander, toss; transfer to a serving plate, top with peanuts.