Evening everyone! I have slightly neglected my food section of my blog so thought I would post about my dinner tonight!
Tonight I made Chinese chicken with rice. This is low fodmap friendly if you are following this particular diet but also a great dinner even if you are not!
The recipe I used serves 6.
Ingredients
3 Tablespoons of soy sauce (gluten free if following a gluten free diet)
2 Teaspoons of grated ginger
1 Tablespoon of garlic infused oil
1 Teaspoon of Chinese five-spice
Four boneless, skinless chicken breasts
200g plain rice
2 eggs, lightly beaten
1 Tablespoon of soy sauce (again gluten free if following a gluten free diet)
2 Tablespoons of chopped coriander, plus additional to garnish (I didn’t on mine as I don’t really like a lot of coriander).
Salt and Pepper to season
Steamed Asian greens (so I used orange and yellow peppers, courgettes, broccoli)
Method
- Mix the soy sauce, ginger, garlic oil and five spice powder in a small bowl (this is your marinade). Place the chicken in a non-metallic dish, then pour over your marinade in the fridge for 2-3 hours. Please note, I have done this recipe twice. Once leaving the chicken to marinade and once not. I don’t think it really matters so it’s up to you!
- Preheat the oven to 180 degrees. Spray a nonstick frying pan with cooking spray (i usually use fry light), add the chicken and cook over a medium-high heat for 2 minutes on each side. Then transfer to a roasting pan and bake for 20 to 25 minutes or until it is cooked through. Then remove from the oven.
- For your rice, boil it normally on the hob according to the packet instructions. At this point, I usually pop my fresh broccoli in to cook as well! Once this is has cooked, drain and set aside.
- Heat 1 teaspoon of garlic oil in a wok or large frying pan. Add the eggs and cook, stirring and breaking it up into pieces. Then add the chicken, rice, broccoli and your other veg as well as more soy sauce. Leave this to cook whilst stirring regularly. Then remove from the heat to stir in the coriander and season to taste with salt and pepper.
Divide amongst 6 plates and garnish with additional coriander if you wish.
Enjoy!
