Roughly chop the lemongrass, lime leaves, red chillies, and ginger, then throw them all into a processor with the garlic oil and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.

Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder.

Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 5 mins.

Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

Recipe from Good Food magazine


2 lemongrass

4 lime leaves, stalks removed

2 red chillies, deseeded

1 tbsp garlic infused oil

fingertip-length piece fresh root ginger

4 skinless chicken breasts

1 tbsp vegetable oil

1 tbsp sesame oil

1 tsp chilli powder

50ml fish sauce

3 tbsp lime juice

handful each mint, basil and coriander leaves, roughly chopped

To serve

3 Baby Gem lettuces, leaves separated

1 cucumber, seeds removed and cut into strips lengthways

200g beansprouts

lime wedges, to serve

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Thai minced chicken salad

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