BiteSaavy recipe

Orange Glazed Carrot and Chicken Stir-Fry

A vibrant low FODMAP stir-fry featuring tender chicken, sweet carrots, and a zesty orange glaze.

Low Fodmap 15 min prep 15 min cook Serves 4 Low Fodmap

Ingredients

chicken breast, diced
400 g 14 oz
carrots, julienned
300 g 10.5 oz
green parts of spring onions, sliced
30 g 1 oz use only green parts to keep low FODMAP
orange juice, fresh
80 ml 2.7 fl oz
maple syrup
15 ml 1 tbsp
fresh ginger, grated
10 g 0.35 oz
garlic-infused olive oil
30 ml 2 tbsp ensure oil is strained and free of garlic pieces
sesame oil
10 ml 2 tsp
salt
to taste to taste
black pepper
to taste to taste

1
Heat garlic-infused olive oil in a large pan over medium heat.
2
Add diced chicken and cook until browned and cooked through, about 6-7 minutes.
3
Remove chicken from the pan and set aside.
4
Add grated ginger and julienned carrots to the pan; sauté for 4-5 minutes until carrots soften.
5
Return chicken to the pan and stir in orange juice, maple syrup, sesame oil, and green parts of spring onions.
6
Cook, stirring frequently, until the sauce thickens slightly, about 3 minutes.
7
Season with salt and black pepper to taste.
8
Serve hot with your choice of low FODMAP rice or salad.