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.
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.