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Sunday, 23 February 2014 04:47

Chicken Satay Stir Fry with Rice Noodles (Low FODMAP Recipe)

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This is a really filling dish and great for entertaining as the recipe makes enough for 3 or 4 people. I use a hand blender to make the sauce but don’t worry if you don’t have one, you can just chop everything up really small – it’s still delicious!

  • Ingredients:

    For the stir fry:

    10ml vegetable oil
    2 chicken breasts
    1 pepper (I used a normal yellow bell pepper)
    1/2 large carrot or 1 small carrot
    200g bean sprouts
    4 spring onions / scallions (green part only)
    Around 4 or 5 leaves of pak choi
    Rice noodles (whichever brand or style you prefer)

    For the sauce:

    1 green chili
    1cm piece of ginger
    2 tablespoons peanut butter
    1 tsp garam masala
    1/2 tsp turmeric
    1 tsp castor sugar
    1 Tbsp vinegar
    1/2 tsp ground black pepper
    30-100ml almond milk, depending on how thick you want your sauce.

  • Serves: 3 to 4
  • Cuisine: Asian (general/Pan-Asian)
  • Cooking method: Pan fry
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no alcohol
  • Just right for...: Elegant evenings, Comfort food
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: Other kinds of lactose-free milk can be used in place of the almond milk if you prefer.
  • Specialty Diets: FODMAPs-friendly, Paleo
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