This recipe originally appeared on LowFODMAP.com and was attributed to The Low FodMap Guy.

Ingredients

Stir fry ingredients:

• 2 chicken breasts
• 2 teaspoons vegetable oil
• 1 bell pepper
• 1/2 large carrot or 1 small carrot
• 7 ounces of bean sprouts
• 4 spring onions or scallions (only the green parts)
• 5 bok choy leaves
• Rice noodles (any style or brand)

Sauce ingredients:

• 1 green chili
• 1/2 inch piece of ginger
• 2 tablespoons peanut butter
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon castor sugar (can also use regular table sugar)
• 1 tablespoon vinegar
• 1/2 teaspoon black pepper
• 1-3 ounces of almond milk (use more if you prefer a thicker sauce)

Recipe instructions

1. Remove seeds from the pepper, chop into strips, and set aside. Peel and chop the carrot, using a julienne peeler if you have one, and set aside with the bean sprouts. Chop the bok choy and scallions. Keep these two together and separate from the other vegetables.
2. Cut the chicken breasts into cubes last and keep separate from the rest of the ingredients.
3. Now, we’ll make the sauce. Remove the seeds from the chili and chop it along with the ginger. Place into the blender and add the rest of the sauce ingredients. Blend on high speed until smooth. If you don’t have a blender, grate the ginger and chop the chili as small as possible. Add more milk if it’s too thick for you.
4. Heat the oil in a frying pan over a medium heat for about a minute. Add the chicken, and fry for 2-3 minutes.
5. Add the pepper and cook for 3-5 additional minutes.
6. Add the bean sprouts and carrot. Fry for 2 minutes.
7. Add the boy choy and scallions and cook for an additional 2 minutes.
8. While the chicken and vegetables are frying, cook the noodles following the instructions that are listed on the product packaging.
9. Drain the noodles and add them to the chicken and vegetables in the pan.
10. Stir in the sauce. Make sure all the ingredients are evenly covered. Remove from heat and enjoy!