ChatGPT Series: Low-FODMAP Chicken Stir-Fry
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Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories526.3 kcal (26%)
Total Fat26.4 g (38%)
Carbs31.7 g (12%)
Sugars19.6 g (22%)
Protein38.2 g (76%)
Sodium2068.1 mg (103%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2boneless skinless chicken breasts
thinly sliced
30 millilitersgarlic-infused olive oil
150 gramsbell peppers
sliced
150 gramszucchini
sliced
150 gramscarrots
sliced
60 millilitersstir-fry sauce
low-FODMAP
salt
to taste
pepper
to taste
Low-FODMAP Stir-Fry sauce
Instructions
Step 1
Prepare the stir-fry sauce: In a small bowl, whisk together the gluten-free soy sauce, rice wine vinegar, maple syrup or brown sugar, sesame oil, and cornstarch or arrowroot powder until well combined.
Gradually add the low-sodium chicken or vegetable broth while whisking continuously to incorporate all the ingredients.
Adjust the consistency by adding more broth if desired.
Use the stir-fry sauce as directed in your recipe.
Step 2
Heat the garlic-infused olive oil in a large skillet or wok over medium-high heat.
Step 3
Add the sliced chicken to the skillet and cook until browned and cooked through. Remove from the skillet and set aside.
Step 4
In the same skillet, add the sliced bell peppers, zucchini, and carrots. Stir-fry for a few minutes until the vegetables are crisp-tender.
Step 5
Return the cooked chicken to the skillet. Pour the stir-fry sauce over the chicken and vegetables. Stir well to coat.
Step 6
Cook for an additional 2-3 minutes, or until everything is heated through. Season with salt and pepper to taste. Serve hot with steamed rice or rice noodles.
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