Ginger Scallion Stir Fry (gluten free, dairy free, low FODMAP)

This recipe is for 4 servings


650 g chicken breast – sliced
3 tbsp peanut oil, separated
75 g scallions – green parts only, roughly chopped
20 g ginger – thinly sliced

1 tbsp Chinese wine
2 cubes chicken stock
2 cups water
1 tbsp dark tamari
2 tbsp tamari
1 ½ tbsp (17 g) dark brown sugar

250 g wide rice/egg noodles

1 tbsp (12 g) cornstarch
2 tbsp water

Cooking instructions

  • Fry chicken in 1 tbsp oil. Set aside,
  • Fry garlic and scallions briefly in 2 tbsp oil. Add wine, stock, water, both tamaris and sugar. Combine and simmer.
  • Make noodles, about half the recommended cooking time. Strain and add to the pan with the veggies and sauce.
  • Mix cornstarch with 2 tbsp water. Add to the pan along with chicken and cook until the noodles are done and the sauce is thickened.


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