GERD Friendly Classic Chicken Stir-Fry

Total time45 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
1 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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1 tsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1 tsp sugar
½ cup low-sodium chicken broth
1 tsp sesame oil

For the stir-fry

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, minced
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 cup snap peas, trimmed
3 green onions, sliced, white and green parts separated
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.

For serving

1 tsp sesame seeds (optional)
cooked white rice, for serving

Instructions

1
In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until evenly coated and set aside to marinate for 10 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, rice vinegar, 1 tbsp cornstarch, sugar, chicken broth, and 1 tsp sesame oil until the cornstarch is fully dissolved. Set the sauce aside.

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