Low FODMAP Chinese Chicken and Almond

February, 2018

Serves 4-6


• 4 chicken breasts
• 1 tbsp cornflour
• 1 egg white
• 1 ½ tbsp dry sherry
• 6 shallots (green part only)
• 125g capsicum
• 1 large carrot
• ½ a 230g can bamboo shoots
• 3 sticks celery
• 1 tsp grated ginger
• 60g blanched almonds

• 1 tbsp cornflour
• 1 ½ cups water
• 1 tbsp soy sauce
• 1 chicken stock cube (Massel 7’s Brand is low FODMAP)
• 1 tbsp dry Sherry


Sauce: blend all ingredients and stir over a medium heat until sauce boils and thickens.

1.Slice vegetables into small strips.
2.Cut skinless chicken breasts into small 2.5cm cubes. Combine with the cornflour, lightly beaten egg white and sherry and mix well.
3.Cook chicken pieces in a lightly oiled or non-stick pan. Set aside.
4.Fry almonds in pan until golden brown. Remove and drain on absorbent paper.
5.Add grated ginger, carrots and capsicum to pan and fry for 1 minute before adding remaining vegetables and cooking until tender but still slightly crisp.
6.Add the chicken to vegetable mix with the sauce and almonds and stir through.



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