Green vegetable & chicken stir-fry with fragrant herbs

This is one of my favourite meals; it’s easy, gut and endo diet friendly and has fragrant South East Asian flavours that I love.

Most SE Asian dishes contain onion, garlic and soy but you can still enjoy this type of cuisine while on a SIBO or low FODMAP diet. I swap soy sauce with coconut aminos, they are delicious! I just add some sea salt to give the saltiness soy sauce provides. Instead of onion I add lots of spring onions, also known as green onions or scallions, they are low FODMAP so shouldn’t cause bloating. You can find coconut aminos at most health food shops.

Fragrant green veg and chicken stir fry.jpg

I have used kelp noodles in this recipe but you could always omit these if you’re wary of seaweed, it can cause symptoms in some people. If you can tolerate rice that would be a perfect accompaniment. You can find kelp noodles at your local health food store.

You’ll need:

  • 500g free range (preferably organic) chicken mince
  • 1 tbsp coconut oil
  • 1 tsp ginger grated
  • 1 tsp turmeric grated (or dried powder)
  • 4 tbsp of coconut aminos
  • 1 tbsp sesame oil
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 tsp chilli flakes
  • 1/2 cup of bamboo shoots (or water chestnuts)
  • 20 green beans chopped into bite size pieces
  • 3 pak choy roughly chopped (at the grocer they usually come in bundles of 3)
  • 150g kelp noodles, washed and chopped in half
  • 4 spring onions chopped
  • A large handful of coriander leaves, washed
  • 1/4 cup of vietnamese mint leaves, washed
  • 1 lime


Add the coconut oil to a wok and heat to high. Once hot, add the chicken mince, break up the mince and brown it all over. Add the ginger and turmeric, coat the mince and stir-fry for about 1 minute. Add the coconut aminos, salt, sesame oil, pepper and chilli flakes, coat the mince in these ingredients, stir-fry for 1 minute. Add the green beans, stir-fry for about 30 seconds, add the kelp noodles and stir-fry for about 1 minute to allow the noodles to soften. Add the bamboo shoots, then the pak choy, stir-fry for about 30 seconds until it softens. Turn the heat off and add the spring onions, upon serving garnish with coriander, vietnamese mint and a wedge of lime which can be squeezed over just before eating.

Yours in health,

Meredith x


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