Low FODMAP peanut chicken with rice: chicken in soy sauce with a lot of veggies. Fresh ingredients. Gluten-free and lactose-free
- 150 g (3/4 cup + 1 tbsp) white rice
- 1 cm (0.4 inch) fresh ginger
- 200 g (7 oz) chicken thigh
- 150 g (5.3 oz) broccoli
- 150 g (5.3 oz) bean sprouts
- 1 green bell pepper*
- 2 tbsp soy sauce**
- 1 tbsp sweet soy sauce*
- 2 tsp corn starch
- 1 tbsp water
- 2 stalks of spring onion, only the green part
- A handful of unsweetened peanuts
- Boil the rice according to the instructions on the package. Boil the broccoli for 5 minutes. I usually add the broccoli to the rice after a few minutes, so I only have to use one pan.
- Grate the ginger and cut the red bell pepper into small pieces.
- Heat some olive oil in a frying pan and fry the ginger for two minutes. Add the chicken thigh and fry until cooked.
- Add the bean sprouts and red bell pepper and fry for a few minutes. Drain the broccoli and add this to the pan.
- Mix for the sauce soy sauce, sweet soy sauce, corn starch and water together and heat trough.
- Serve the chicken siam with the white rice and garnish with peanuts and rings of spring onion.
*Bell pepper has been retested in 2022 and is now limited low FODMAP. Green bell pepper is low FODMAP in the largest quantity: 75 gram per serving. Therefore I advise using green bell pepper.
**Choose gluten-free soy sauce and sweet soy sauce if you have to eat strictly gluten-free. For the low FODMAP diet a little bit of wheat doesn’t matter, so you can also use normaal (sweet) soy sauce.
- Prep Time: 25 min
- Category: Diner
- Method: Cooking
- Cuisine: Thai
- Serving Size: 1 serving (1/2)
- Calories: 576
- Fat: 15
- Carbohydrates: 70
- Fiber: 10
- Protein: 39
Keywords: peanut, chicken, rice, FODMAP