Since I started the Low FODMAP diet, I often crave curries, stir-fries and other Asian flavours. This Low FODMAP Dandan Chicken quickly became a regular in my rotation — it’s that tasty. While it’s not an authentic dandan recipe, it captures the sesame and peanut notes of the dish in a simple, stir-fried format that works well for people following a Low FODMAP approach.
Like most stir-fries, this recipe comes together quickly. From prepping to plate, you can have a satisfying meal—including rice—in under 30 minutes, making it ideal for busy weeknights.
The ingredient list below is for one serving because I often cook for myself. If you’re preparing this for more people, simply scale the quantities up.
If you’re not following a Low FODMAP plan, feel free to increase the vegetable portions to taste, use regular stock, regular oil, and replace garlic-infused olive oil with a sliced clove of garlic.
Enjoy! If you try it, leave a comment or check the video for a quick walkthrough.
Low Fodmap Dandan Chicken
Main
Chinese-inspired
Ingredients
Stir-fry
- 120 g chicken breast sliced
- ¼ tbsp garlic-infused olive oil
- ¼ tbsp sesame oil
- 1 tbsp green onion green parts only, chopped
- 30 g carrot sliced
- 55 g red pepper sliced
- 30 g green beans roughly chopped
- 10 g peanuts roasted, chopped
Sauce
- 10 g ginger sliced or grated
- 25 g peanut butter
- 60 ml low FODMAP chicken stock
- ½ tbsp rice vinegar
- ½ tbsp soy sauce
- ¼ tsp maple syrup
- 1/8 tsp Chinese five spice
- 1/3 tsp sesame oil
Instructions
Sauce
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Combine all sauce ingredients and blend until smooth. Set aside.
Stir-fry
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Steam the green beans for about 1 minute (microwave) and set aside.
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Heat the garlic-infused olive oil and sesame oil in a frying pan. Add the sliced chicken and stir-fry for about 5 minutes until cooked through.
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Add the sliced carrots and red pepper and stir-fry for 2 minutes until they start to soften.
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Pour in the sauce and add the steamed green beans. Cook for another 2 minutes to heat through and coat everything in the sauce.
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Stir in the roasted peanuts and chopped green onion just before serving.
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Serve hot with steamed Jasmine rice.
Recipe Notes
I usually cook about 1/3 cup of uncooked Jasmine rice per portion; this makes roughly one serving of cooked rice. Adjust quantities and vegetables to taste if you are not following a Low FODMAP plan.
Don’t forget to pin this Low FODMAP Dandan Chicken!
