Fructose Free Ginger Chicken Stir-Fry

Total time45 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
3 tbsp tamari
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.Kikkoman Gluten-Free Tamari Soy Sauce
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1 tbsp fresh ginger, finely grated
1 tbsp rice vinegar
1 tsp sesame oil

For the sauce

3 tbsp tamari
2 tbsp maple syrup
1 tbsp fresh ginger, finely grated
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
¼ tsp red pepper flakes

For the stir-fry

2 tbsp garlic-infused oil
4 heads baby bok choy, halved lengthwise
1 medium red bell pepper, thinly sliced
Ingredient note
A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
4 scallions, green tops only, thinly sliced

For serving

2 cups jasmine rice, uncooked
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, whisk together 3 tbsp tamari, 1 tbsp grated ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil. Add the sliced chicken, toss to coat, and let marinate at room temperature for 15 minutes.
2
While the chicken marinates, cook the jasmine rice according to package directions. Keep warm.

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