This quick and easy stir-fry makes a great low FODMAP supper dish.
1 tbsp. garlic-infused oil
¼ tsp asafoetida
2 red chilli, halved lengthways and widthways, deseeded
1 red chilli, deseeded and sliced
2 chicken breasts, sliced thinly
150g green beans, cut into 5cm lengths
5 tbsp. low FODMAP chicken stock
6 spring onions, green part only, cut into 5cm lengths
1 tbsp. oyster sauce
1 tsp soy sauce
1 tsp fish sauce
Pinch of ground black pepper
12 fresh Thai basil leaves
Heat the oil in a lidded wok or sauté pan over a medium heat, add the asafoetida and fry for 1 minute. Add the halved chillies and stir-fry for 1-2 minutes. Turn up the heat, add the chicken and stir-fry for 2-3 minutes until coloured all over. Add the green beans and stir-fry for 2 minutes.
Add the chicken stock, cover the wok, and leave to steam for 2 minutes. Add the green part of the spring onion, soy, oyster and fish sauce and cook for 2 minutes.
Season, then remove from the heat and add the Thai basil and sliced chilli.
Serve immediately with rice or noodles.