Found this recipe and changed it a bit. It tastes great and is
low on fructose
2 pound Chicken thigh - diced
1 Parsnip - diced
1 Swede - diced
3 cup Baby spinach - finely chopped or the frozen one
4 Spring onion - green part only
1tbs corn starch
Salt, Pepper, Olive oil
1/4 cup Chives
Prepare the vegetables by frying the carrots, swedes and parsnip for 5 minutes in hot oil. Add the chicken (fresh). Fry shortly, add the spinach, chives, spring onion and spice it up with salt and pepper. Add water and simmer on low heat for 30 minutes to 1 hour.
Meanwhile prepare the rice.
Mix the corn starch 1/4 cup water, mix well and add to the stir fry, cook until it thickens.
Serve with rice and chives on top!
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