Low FODMAP Thai Ground Chicken with Basil is a lightning fast to make, traditionally made in a wok over high heat. Serve as an appetizer, or over brown rice or quinoa as a main course. For a change of pace, try serving with lettuce leaves and let your guests eat them as wraps. The chicken can also be substituted with ground pork.

Cooking Low FODMAP Thai Ground Chicken with Basil

Please use a heavy, high quality wok, as burned and smokey oil is known to be carcinogenic. The one I use is Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid, which cooks evenly and holds a ton of food.

For those of you who are not familiar with cooking with a wok, there are a few things to keep in mind. First, a wok is for high-speed cooking and gets very hot. So you have to use a high heat oil like peanut, soy, sunflower or safflower oil. Using butter or olive oil will result in a soggy dish, instead of a crispy, fresh tasting stir-fry.

Second, similar to a cast iron pan, a wok gets better with use. So don’t be bummed out that your shiny new wok looks discolored. You actually want the seasoning to seep into the pores of the metal.

Always heat up the wok empty first, to about 400 degrees Fahrenheit, before adding the cooking oil. Finally, make sure you have all of the ingredients prepped to go, as the wok will cook them in a matter of seconds.

If you do not have a wok, you can cook it in a large, heavy pot and just cook the chicken longer until no longer pink.