Go Back
–+ servings
Low Fodmap Pineapple Orange Chicken Stir Fry in a bowl

Low Fodmap Pineapple-Orange Chicken Stir Fry

A sweet and citrusy twist on classic chicken stir fry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Chinese
Ingredients Method

Ingredients
  

Chicken & marinade
  • 2 lb chicken breasts
  • 6 oz pineapple juice
  • Juice from 1/2 mandarin orange
  • 3 tbsp gluten-free soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • Salt & pepper to taste
Cooking
  • 1 head broccoli, trimmed to just florets
  • 1 1/2 tbsp canola oil, divided
  • 3 oz water
To serve
  • 3 cups white or brown rice
  • 2 green onions, chopped (green parts only)

Method
 

Prep
  1. Mix marinade ingredients. Cut chicken into roughly 1" piece and toss in marinade. Place in fridge and marinade for at least four hours, preferably overnight.
Cook
  1. Cook rice according to directions.
  2. Heat pan (stainless steel is best) on medium-high heat and put 1/2 tbsp of canola oil in pan. Remove chicken from marinade and in two batches, cook chicken on medium-high heat until internal temperature of chicken reaches 165℉. Pour in another 1/2 tbsp of canola oil in between batches. Scrape up fond and incorporate into the stir fry mixture as the chicken cooks.
  3. Remove chicken from the pan and put 1/2 tbsp canola oil and 3 oz of water into the pan. Scrape up any remaining fond and stir as you add the broccoli florets. Cover and cook on medium heat until broccoli is cooked to desired crispness.
  4. Add chicken and rice to the pan. Dish out mixture and watch broccoli portions as you scoop into bowls - limit broccoli to 3/4 cup per serving.
  5. Top with green onions and serve.
Tried this recipe?Let us know how it was!