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Sweet and Sour Stir Fry

by Low FODMAP Lady (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Simple (966)      Chicken (692)      Gluten Free (672)      Asian (483)      Stir Fry (69)     
A rich chicken and vegetable stir fry made with simple everyday ingredients. This is a great tasting and easy to make low FODMAP recipe that is perfect for lunch or dinner on a cold winter day.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 4 servings

Stir Fry
1 kg Chicken Breast, roughly cut into 2 cm dice
3 Carrots, sliced
1 Red Capsicum, roughly diced
2 celery stick, thinly sliced
2-3 bunches Pak Choy, separate leave and stem, cut into 2-3 cm lengths
1/2 tsp olive oil

Sweet and Sour Stir Fry

2/3 cup Sweet Chili Sauce
2/3 cup Tomato Sauce
2/3 cup Tamari Sauce (or other gf Soy Sauce)

Rice or Noodles to serve with

Mix sweet chili sauce, tomato sauce and tamari thoroughly. Pour marinade mix over chicken pieces.

In a large fry pan heat heat olive oil under medium-hot heat. Take chicken out of marinade and place in fry pan (do not pour chicken in or you will lose all the marinade). Stir regularly until chicken is cooked through.


Add carrot, capsicum and celery to the pan, stirring regularly.

When carrots begin to soften add the pak choy stems, followed 2-3 minutes later by the leaves.

Sweet and Sour Stir Fry

Pour in the remaining marinade and stir thoroughly.
Serve on noodles or rice.

Sweet and Sour Stir Fry

#Gluten Free
#Stir Fry
I like this Recipe - 2
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