Low FODMAP Chinese Chicken and Almond
February, 2018
Serves 4-6
Ingredients:
• 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
Sauce:
• 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
Instructions
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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