Chinese-Style Chicken with Asian Greens

This Chinese-Style Chicken with Asian Greens recipe is full of nutritious and delicious IBS-friendly ingredients. It’s easy to make and is usually popular with children too.
Chinese Style Chicken with Asian Greens
serves 4


200g wholegrain rice
600ml water
400g chicken stir-fry strips
1 tblsp soy sauce
2 tsp Shaoxing rice wine/dry sherry
1 tsp sea salt
1 tsp freshly ground black pepper
1 tblsp toasted sesame oil
2 teaspoons cornflour
450g selection prepared Asian green vegetables, such as baby pak choy, baby bok choy and choy sum (cut into 4cm pieces on the diagonal)
1 tblsp olive oil
2 tblsp finely chopped spring onion (green part only)
2 tblsp finely shredded fresh root ginger
2 red Thai chillies, seeded and sliced
2 tblsp Thai fish sauce (nam pla)
3-5 tblsp chicken stock (IBS friendly – p239 of our book), or use one with no/low amounts of onion and garlic, and choose gluten free stock if coeliac
2 tblsp oyster sauce


Rinse rice in a sieve and put into a pan with water and a pinch of salt. Bring to the boil, then reduce the heat and cover. Simmer for 25 minutes without lifting the lid, then turn off the heat and leave to sit for 10 minutes (or cook according to packet instructions).
Place the chicken in a non-metallic bowl and add the soy sauce, rice wine/sherry, salt, ½ teaspoon pepper, 1 teaspoon of sesame oil and the cornflour. Mix well and set aside for 30 minutes to allow the flavours to develop.
Heat a wok over a high heat until it’s hot. Add the oil, when it’s slightly smoking, add spring onions, ginger and half a teaspoon of pepper. Stir-fry for a few seconds, add the chicken, then stir-fry for 2-3 minutes until lightly browned.
Add the vegetables, chillies and fish sauce, adding the stock as needed. Stir-fry on a medium-high heat for 3-4 minutes, or until the chicken is cooked and the vegetables are tender. Add the oyster sauce and remaining sesame oil and stir-fry for another minute. Divide the rice among warmed bowls and top with the stir-fry to serve.
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