Low-FODMAP Chicken & Bok Choy Stir-Fry

Ingredients

• 1.5 lbs chicken breast
• 2 tbsp garlic-infused oil
• 6 cups baby bok choy
• 1 large carrot
• 1 cup green beans
• 0.5 cup water chestnuts
• 0.25 cup tamari
• 2 tbsp rice wine vinegar
• 1 tbsp maple syrup
• 1 tbsp fresh ginger
• 1 tsp sesame oil
• 1 tbsp arrowroot powder
• 2 tbsp water
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup fresh chives
• 3 cups cooked brown rice
• 1 tsp sesame seeds

Instructions

1. 1In a small bowl, whisk together tamari, rice wine vinegar, maple syrup, grated ginger, salt, and black pepper. In a separate tiny bowl, mix arrowroot powder with 2 tbsp water to create a slurry.
2. 2Heat Garlic-Infused Oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken and set aside.
3. 3Add carrots and green beans to the wok, stir-fry for 3 minutes. Add bok choy and water chestnuts, stir-fry for another 2-3 minutes until bok choy is slightly wilted.
4. 4Return chicken to the wok. Whisk the sauce mixture again and pour over the ingredients. Bring to a simmer, then stir in the arrowroot slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
5. 5Remove from heat. Stir in sesame oil and half of the chopped chives. Serve immediately over cooked brown rice, garnished with remaining chives and sesame seeds.