Serves 4 Dinner, Chicken, Stir-fry, Low-fodmap, Quick No ratings
Ingredients
- 450g boneless skinless chicken breasts, cut into bite sized cubes
- 2 tbsp cornstarch
- 2 tbsp garlic-infused olive oil
- ½ tbsp fresh minced ginger (or ½ tsp ground ginger)
- 225g white button mushrooms, thinly sliced
- 1 zucchini, sliced into half moons
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp granulated sugar
- Drizzle of toasted sesame oil (optional)
- Sesame seeds, for garnish
- Spring onion greens, for garnish
Method
Toss the chicken cubes with the cornstarch until evenly coated.
Heat the garlic-infused oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
Add the ginger to the pan and cook for 30 seconds. Add the mushrooms and zucchini and stir-fry for 4-5 minutes until tender.
Whisk together the soy sauce, rice vinegar and sugar. Pour over the vegetables, then return the chicken to the pan. Toss everything together and cook for 1-2 minutes until the sauce thickens.
Drizzle with sesame oil, scatter with sesame seeds and spring onion greens.
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