Eosinophilic Esophagitis Friendly Lemongrass Coconut Chicken Stir-Fry with Lime

Total time40 min

Prep time20 min

Cook time20 min

Eosinophilic Esophagitis Friendly Lemongrass Coconut Chicken Stir-Fry with Lime

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, thinly sliced against the grain
1 tbsp fish sauce
Niulife Vegan Fysh Sauce - Low FODMAP Certified
See all
1 tsp cornstarch

For the stir-fry

2 stalks lemongrass, outer layers removed, tender inner core finely minced (about 3 tbsp)
1 tbsp fresh ginger, peeled and finely grated
3 cloves garlic, minced
1 red chili (such as fresno or thai), thinly sliced
1 red bell pepper, thinly sliced
2 cups snap peas, strings removed
2 tbsp neutral oil (such as avocado oil or canola oil), divided

For the sauce

1 can (13.5 oz) full-fat coconut milk
2 tbsp fish sauce
1 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp brown sugar
2 tbsp fresh lime juice (from about 1 lime)

For serving

¼ cup fresh cilantro leaves, roughly torn (optional)
lime wedges, for serving (optional)
steamed jasmine rice or rice noodles, for serving

Instructions

1
In a small bowl, toss the sliced chicken thighs with 1 tbsp fish sauce and the cornstarch until evenly coated. Set aside while you prepare the remaining ingredients.
2
In a separate small bowl, whisk together the coconut milk, 2 tbsp fish sauce, soy sauce, and brown sugar until the sugar dissolves. Set the sauce aside.

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