Ginger Chicken Rice Bowls (Low-FODMAP)

Ingredients

• 650 gboneless skinless chicken breast, sliced
• 240 gdry long-grain white or basmati rice, dry
• 2medium carrots, julienned
• 300 gbaby bok choy, halved
• 1red bell pepper, sliced
• 2½ tbspfresh ginger, grated, grated
• 2green onions, green tops only
• 1¼ tbspgarlic-infused olive oil
• 2¼ tbspgluten-free tamari
• 2¼ tsppure maple syrup
• 2 tsprice vinegar
• 1¼ tspsesame seeds

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes off the heat.

   20 min timer

2. Slice the chicken thinly, about 5 mm (1/4 inch). Cut the carrot into matchsticks, halve the bok choy and slice the pepper.

3. Whisk the tamari, maple syrup and rice vinegar in a small bowl.

4. Heat half the garlic-infused oil in a wok or large skillet over high heat until it shimmers.

5. Add the chicken in one layer and stir-fry until golden and cooked through to 74°C (165°F), about 5 minutes. Tip onto a plate.

   5 min timer

6. Add the rest of the oil, the ginger, carrot, bok choy and pepper and stir-fry over high heat for 3 minutes, until the bok choy leaves wilt and the stems are tender-crisp.

   3 min timer

7. Return the chicken, pour in the sauce and toss for 1 minute until everything is coated and hot.

   1 min timer

8. Serve over the rice with the green onion tops and sesame seeds. Use only the green parts of the onion to keep it low-FODMAP.

Storing and reheating

Keeps 4 days.