Chicken & quinoa slices with coconut milk (low FODMAP, gluten free)

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With the recent food event at my little boy’s school which required months of preparation, I had been slow on developing FODMAP friendly recipes. This week I did 3 dishes & here is one of them – chicken & quinoa slices with fish sauce & coconut milk, first steamed, then sliced and pan fried.

Chicken & quinoa slices with coconut milk  (low FODMAP, gluten free)

Recipe is as follow:

(Serves 2 as a low FODMAP recipe)


  • 250g chicken mince
  • 1/2 cup quinoa, soaked in hot (boiling) water for 15 minutes; drained
  • 1 egg, lightly beaten
  • 2 tbs rice flour
  • 20g capsicum, finely diced
  • 5 tbs coconut milk
  • 1 tbs fish sauce
  • 1 tbs sesame oil
  • salt and pepper to taste

For pan frying

  • 2 tbs cooking oil

Dipping sauce (optional)

  • 1 tbs soy sauce (use gluten free soy sauce for a gluten free option)
  • 1 tsp sesame oil


  • Combine all ingredients in a large mixing bowl, mix well;  transfer to a baking dish (I use a shallow cake tin); spread out the mixture evenly;  steam over water (with a lid) for 30-40 minutes (depending on the thickness of the ‘cake’); rest for 10 minutes in the steamer; then transfer to a rack to rest for at lease 30 minutes (to cool the ‘cake’ before cutting).
  • Slice the chicken & quinoa ‘cake’ into squares
  • In a frying pan, heat up some cooking oil (pan to be well coated);  pan fry the squares lightly on both side, until lightly brown.
  • Serve warm
  • Optional dipping sauce – simply combine soy sauce and sesame in a small dish for sauce.

    After steaming, before pan frying




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