Low-FODMAP teriyaki chicken stir-fry

Time
30 minutes
Serves
4
Difficulty
Easy
Occasion
Lunch/Dinner
Ingredients
14
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Ingredients
Method
  1. In a small saucepan whisk together soy sauce, water, vinegar, sugar, oil, ginger and cornflour. Cook over medium heat, stirring occasionally, until thick.
  2. While sauce thickens, heat a large non-stick wok over medium-high heat. Spray with oil and stir-fry chicken for 3-4 minutes, until golden brown and cooked through. Remove from wok and set aside.
  3. Add sesame oil to wok. Stir-fry carrot and zucchini for 2-3 minutes, until just tender. Add spring onion and bok choy and cook for a further minute.
  4. Toss chicken through sauce. Serve chicken on rice with veggies. Season with pepper and garnish with extra spring onion (if using).

This recipe originally appeared in Healthy Food Guide and is reproduced here with permission.

For more delicious recipes like this one, check out the latest issue of Healthy Food Guide magazine.

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