Simple chicken stir fry with vegetable, egg and peanuts (low FODMAP, gluten free)

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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.

Simple chicken stir fry

Recipe is as follow:

(Serves 1 as a low FODMAP recipe)

Ingredients

  • 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)

Method

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.

 

 

 

 

 

 

 

 

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