Heat the oil in a saucepan over a medium-high heat. Add the ginger, and stir-fry for about 3 mins or until lightly golden. Add the fish sauce, sugar, chicken and stock. Cover and cook over a medium heat for 15 mins.

For the final 3 mins of cooking, add the green beans. Remove from the heat and stir through half of the coriander. Serve with steamed rice and the remaining coriander scattered over.

Recipe from Good Food magazine

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½ tbsp vegetable oil

2cm piece ginger, cut into matchsticks

1 tbsp garlic infused oil

1 tbsp fish sauce

½ tbsp soft brown sugar

250g skinless chicken thigh fillets, trimmed of all fat and cut in half

125ml chicken stock

50g green beans, trimmed and cut into 2½ cm lengths

1 tbsp chopped coriander

steamed rice, to serve

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Low FODMAP Recipe

Chicken, ginger & green bean hotpot