Garlic Honey Sauce Stir Fry – GF & Low FODMAP

Saute assorted vegetables in garlic infused olive oil (certified low FODMAP), add cooked seafood or meat if desired, add sauce and simmer until thickened, serve with rice

Here’s what I used:

• Portabella mushrooms (use canned mushrooms or fresh oyster mushrooms if you are sensitive to mannitol – I have not had an issue with portabellas)
• Carrots
• Red bell pepper (do not substitute with green unless sorbitol does not bother you)
• Broccoli florets
• Sugar snap peas (limit to 5 per serving if fructose bothers you)
• Chicken breast tenders sauteed in garlic infused olive oil and sea salt

Sauce directions:  whisk 1 tablespoon of honey into ¼ cup of chicken broth, add to pan once vegetables are crisp tender

Mix 1 tablespoon of tapioca starch with 1 tablespoon of chicken broth to create a roux, add to pan and bring to a boil to thicken.

Optional – top with sliced green onions (green part only) and a drizzle of coconut aminos for more of an Asian flavor

I like this over arborio rice – cook rice according to package instructions with garlic infused olive oil and broth in place of butter and water. 

Cheers and God Bless!