Low FODMAP Chicken Carrot Stir-Fry: Quick, Easy, and Digestive-Friendly!

Welcome! If you are familiar with my kitchen habits lately, you’ll notice I have switched to a low FODMAP diet to ease my hubby’s digestive issues. I’ve come up with some recipes from ingredients I had on hand and I thought I would share the meals he enjoys. As usual, no ads or long unnecessary posts. I am an Amazon Affiliate, so if you click on any links to products I will receive a small commission. Thanks in advance! Here you go!

Low FODMAP Chicken and Carrot Stir-Fry

Enjoy a Low FODMAP Chicken and Carrot Stir-Fry, thoughtfully crafted with tender chicken slices, julienned carrots, and a flavorful infusion of garlic-infused oil, creating a satisfying dish that's gentle on the digestive system.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Chinese

Calories 440 kcal

Ingredients

  

• 1 lb chicken breast thinly sliced
• 2 cups carrots julienned
• 1/4 cup green onion tops sliced (green parts only)
• 1/4 cup soy sauce or tamari if needed gluten free check for no added onion or garlic
• 2 tbsp garlic-infused oil *
• 1 tbsp ginger minced
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1-2 tbsp pure maple syrup or honey adjust to taste
• Cooked rice for serving Jasmine or Basmati for digestion

Instructions

 

• Slice 1 lb of chicken breast thinly
• Heat 1 tbsp garlic-infused oil in a pan over medium-high heat (See notes)
• Cook the thinly sliced chicken in the heated oil until fully done, ensuring it reaches an internal temperature of 165°F (74°C); this should take approximately 5-7 minutes
• Set the cooked chicken aside
• In the same pan, add another 1 tbsp of garlic-infused oil
• Stir-fry julienned carrots in the oil until they are slightly tender but still crisp, which should take about 5-7 minutes
• Add minced ginger to the carrots and continue to stir-fry for an additional 1-2 minutes until the ginger becomes fragrant
• Return the sliced and cooked chicken to the pan
• In a bowl, mix soy sauce, sesame oil, rice vinegar, and maple syrup together
• Optional: If you prefer a thicker sauce, mix 1-2 teaspoons of cornstarch with a bit of water to create a slurry. Add the slurry to the sauce mixture and stir well.
• Pour the sauce (with or without cornstarch) over the chicken, carrots, and ginger; toss to coat
• Stir in sliced green onions and adjust seasoning to taste
• Serve over cooked rice

Notes

Low FODMAP garlic infused olive oil can be found at a good price on Amazon. If you click through and purchase through my link I receive a small commission as an Amazon Affiliate.

Keyword chicken and carrots, chicken stir fry, Low FODMAP