Lakin/Thompson Recipes

Low Fodmap Chicken Stir Fry

"easy on the tummy"
  1. 1/3 cup low sodium soy sauce
  2. 2 tablespoons light brown sugar
  3. 1 tablespoon finely grated fresh ginger
  4. 1 tablespoon cornstarch
  5. ½-1  teaspoon red pepper flakes plus maybe a little extra depending on your seasoning preferences
  6. 1 bag frozen stir fry mix 9 carrots, water chestnuts, broccoli, snow peas, etc,)
  7. 2 pounds boneless skinless chicken thighs or breasts cut into bite-size pieces
  8. 1 teaspoon toasted sesame oil as optional topping
  9. 3 tablespoon garlic-infused olive oil
  10. 1 cup brown rice or more depending on how many people you are serving
  1. Whisk together the cornstarch, brown sugar, soy sauce, ginger, and red pepper flakes in a large bowl. Be sure to mix the ingredients until they are very well combined.
  2. Add the chicken pieces stirring them thoroughly to coat the chicken in the sauce. Set the chicken aside for and marinate for a few minutes
  3. while marinating , prepare white or brown rice for cooking .
  4. Heat 2 tbsps of garlic-infused olive oil until it is simmering . Use tongs to remove your chicken from your marinade and place the chicken onto the pan. Stir fry the chicken until it is just cooked through, about five minutes.
  5. Add in frozen stir fry vegetables and stir fry until hot.

"serve with rice"