Low-FODMAP teriyaki chicken stir-fry

Was very bland and too salty I think?

I'd make a bit more sauce next time and not thicken it as much

This came out great, love it!

This was only okay. I made it once but then used the veg as a base for a heavily modified version of this which was 4-6 yu choi, 2 packs of oyster mushrooms, 1 Chinese carrot grated, zucchini, 4 chicken breast, 2 tbsp garlic-infused olive oil, 70 g brown sugar, 100 ml soy sauce, 20 g grated ginger, 2 tbsp sesame oil, 3 tbsp rice wine vinegar. I didn't condense the sauce or use cornflour, so the rice it went over got moistened too, this recipe's was not enough sauce to give the rice any flavor. Which is fine, but not what I wanted.

My husband reacts to courgette/zucchini so I used red capsicum/bell pepper instead and left out the spring onions because I was lazy. I didn't thicken the sauce enough but was tasty. I want to try essence of garlic salt instead of the oil for the garlic flavour and just use olive oil next time to see if it helps the flavour pop a bit more. My daughter only pulled out the chicken pieces and ate those because the veggies were all large and she COULD eat around them 🤣

it tasted great! the sauce for the chicken was so good and with the veggies there too it was a great combination! :D ill definitelly make it again ;>

Used corn flour instead