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Easy Low FODMAP Chicken Stir Fry Recipe with Ginger and Green Onion Tops

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A quick and flavorful low FODMAP chicken stir fry featuring fresh ginger and green onion tops, perfect for a light yet satisfying weeknight meal.

Ingredients

Scale
  • 1 lb (450 g) chicken breast, thinly sliced
  • 1 tablespoon fresh ginger, finely minced
  • 1/2 cup green onion tops, sliced thinly (green parts only)
  • 1 medium carrot, julienned
  • 1 small red bell pepper, thinly sliced
  • 1 cup snow peas, trimmed
  • 2 tablespoons garlic-infused olive oil
  • 3 tablespoons low sodium soy sauce (or tamari for gluten-free)
  • 1 teaspoon maple syrup or brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Optional: toasted sesame seeds for garnish

Instructions

  1. Slice the chicken breast thinly against the grain into bite-sized strips. Julienne the carrots and slice the red bell pepper thinly. Trim the snow peas and slice the green onion tops finely. Mince the fresh ginger very finely.
  2. In a small bowl, combine the low sodium soy sauce, maple syrup (or brown sugar), rice vinegar, and sesame oil. Stir until the sugar dissolves and set aside.
  3. Warm your wok or skillet over medium-high heat. Add 1 tablespoon of garlic-infused olive oil and swirl to coat.
  4. Add the chicken strips in a single layer and let them sear without moving for about 2 minutes. Then stir-fry until cooked through and lightly browned. Remove chicken from the pan and set aside.
  5. Add the remaining garlic-infused oil to the pan. Toss in the minced ginger and stir for about 30 seconds until fragrant. Add carrots, bell pepper, and snow peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender but still vibrant.
  6. Return the chicken to the pan. Pour the sauce over everything and toss well to coat. Stir in the sliced green onion tops. Cook for another 1-2 minutes, letting the sauce thicken slightly and coat each piece.
  7. Taste and adjust seasoning with salt or pepper if needed. Sprinkle toasted sesame seeds over the top if using. Serve immediately over steamed rice or quinoa.

Notes

Use only the green parts of green onions to keep it low FODMAP. Garlic-infused olive oil provides garlic flavor without FODMAPs. If you don’t have garlic-infused oil, omit garlic entirely. Cook chicken in batches if pan is crowded to maintain sear. Reheat leftovers gently on stove with a splash of water or broth to keep texture.

Nutrition

Keywords: low FODMAP, chicken stir fry, ginger, green onion tops, quick dinner, gluten-free, healthy, easy recipe

Find it online: https://tomyumy.com/easy-low-fodmap-chicken-stir-fry-recipe-with-ginger-and-green-onion-tops/