Recipe of the Month: Stir-Fried chicken with Lime & CorianderBy
This is a tasty simple recipe which is a low FODMAP recipe and suitable for those with IBS.
While following the low FODMAP diet, there are many ways to flavour your food by adding fresh herbs such as coriander, basil, parsley, rosemary or Soy, oyster and fi sh sauces are also suitable to use while following the low FODMAP diet.
Use these FODMAP vegetables and you have a very healthy low FODMAP meal.
Ingredients (serves 2-3)
- 2 boneless, skinless chicken breasts (preferably free range or organic)
- Grated zest and juice of 1 large lime
- 5 fl oz (150ml) tinned coconut milk (can be low fat)
- 1 green chilli, deseeded and fi nely chopped
- 1 dessertspoon Thai fi sh sauce
- 4 heaped tablespoons fresh coriander leaves
- 4 spring onions, cut in to 1 inch shreds (just the green parts, not white part)
- 1 bok choy, roughly chopped
- 1 dessertspoon olive oil
1. Chop the chicken into bite-sized pieces and place in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.
2. When you’re ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they’re golden.
3. Add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander, spring onions (green part only) and bok choy.
4. Cook for another 1-2 minutes, and then serve with white, basmati or brown rice and the remaining coriander and chopped spring onions (green part only) sprinkled over the top.