Ginger Scallion Stir Fry (gluten free, dairy free, low FODMAP)
Flavorful stir fry with thick sauce. Good with either rice or egg noodles. Each serving (without noodles) contains about 353 kcal.
Ingredients
Chicken
- 1 tbsp peanut oil
- 650 g chicken breast sliced
Veggies
- 2 tbsp garlic infused oil
- 75 g scallions green parts only, roughly chopped
- 20 g ginger thinly sliced
- 1 tbsp Chinese wine
- 2 cubes chicken stock
Sauce
- 2 cups water
- 1 tbsp dark tamari
- 2 tbsp tamari
- 1 ½ tbsp dark brown sugar 17 g
Other
- 250 g wide rice/egg noodles
- 1 tbsp cornstarch 12 g
- 2 tbsp water
Instructions
- Fry chicken in 1 tbsp oil. Set aside.1 tbsp peanut oil, 650 g chicken breast
- Fry scallions briefly in 2 tbsp oil. Add wine, stock, water, both tamaris and sugar. Combine and simmer.2 tbsp garlic infused oil, 75 g scallions, 20 g ginger, 1 tbsp Chinese wine, 2 cubes chicken stock, 2 cups water, 1 tbsp dark tamari, 2 tbsp tamari, 1 ½ tbsp dark brown sugar
- Make noodles, about half the recommended cooking time. Strain and add to the pan with the veggies and sauce.250 g wide rice/egg noodles
- 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.1 tbsp cornstarch, 2 tbsp water