The serving for this recipe is 4.
Ingredients:
Sesame oil – 1 tbsp
Chicken thighs or breasts – 1 ½ pounds, cut into bite-size pieces
Vegetable broth – half cup
Grated zest and juice of one orange
Glucose syrup – ¼ cup
Soy sauce – ¼ cup
Broccoli florets - three cups, cut into bite-size pieces
Carrots- 3 cups, peeled and sliced
Scallions – ¼ cup, chopped, green parts only
Sesame seeds – 2 tbsp
Directions:
Pre-heat the sesame oil over medium temperature.
Add the chicken and cook it for 5-7 minutes until it is brown.
Remove the chicken from the pan and set it aside.
In the same pan, stir in the vegetable broth, glucose syrup, organ juice, and zest.
Reduce the heat and simmer the mixture for eight to ten minutes or until it thickens.
Place the carrots and broccoli in a saucepan with water. Heat over medium-high heat for five minutes or until the vegetables are soft. Drain the water and distribute the carrots and broccoli in four bowls.
Add chicken, sesame seeds, and scallions on top.
This recipe is in the Low-Fodmap Cookbook by Sylvia Jackson: copyright 2023