Healthy Vietnamese Chicken | Low FODMAP

Instructions

1. Chop the chillies (be careful of fingers as the chilli oils gets on your hands and the oil gets under the skin), chives, onion (large chunks so you can remove them later, coriander.
2. Place the chicken, chopped herbs and vegetables, white wine, lemon juice, black pepper, fish sauce in a Zip lock bag or place in a bowl and let marinade for 1 hour. The Chicken will turn white but this is just the lemon juice which cooks the chicken slightly on the outside.
3. once the hour is up, take the garlic cloves from the zip lock bag and cook them with the rice (1 cup rice 1.5 cups of water, for 10min) .
4. Remove the chicken and slice into thin strips (keep the juices from the bag). Take a wok or frying pan and cook the chicken in a little cooking oil for 3-5 on a medium heat. Pour in the left over juices from the marinade (not forgetting to take out the onion) and stir in the rice (remove garlic beforehand).
5. Cook on a low to medium heat for 5 - 10 more minuets, continuously stirring to make sure the rice is covered in all the herbs and spices.
6. Once cooked move to serving plate and drink with a glass of wine wine or sparkling water.

• Servings : 2
• Ready in : 90 Minutes
• Course : Main
• Recipe Type : Dinner, Lunch