Salt and pepper chicken (low FODMAP, gluten free)

Salt and pepper chicken (FODMAP friendly)

(Serves 4 as a FODMAP recipe)

Ingredient

  • 500g free range chicken thigh fillet, diced into cubes
  • 2 tbsp. potato starch
  • 2 tsp sesame oil
  • 1 tsp soy sauce (use gluten free soy sauce for a gluten free option)
  • 1 tsp sugar
  • 1 egg
  • 1/8 tsp black pepper, freshly cracked
  • 1 tsp sea salt flack
  • 5g coriander (stalk part only), cut into 1cm length
  • 5g shallot / spring onion (green top only), chopped
  • a few pinches of dry crushed chili
  • 1 cup vegetable oil

Method

Marinate the chicken cubes with potato starch, sesame oil, soy sauce, sugar and egg, mix well; leave aside for at lease 30 minutes.

In a frying pan, add vegetable oil & bring to high temperature; add the chicken cubes; turn the chicken pieces over after 1 minute; turn the temperature down to medium high and cover the frying pan with a lid for further 4 minutes or until the chicken cubes are cooked through; Transfer the chicken to a plate lined with kitchen paper to drain off excess oil.

Remove the oil from the frying pan; use paper towels to dry off the frying pan; return the frying pan to the heat source at medium heat; add black pepper, salt, dry crushed chili, toss briefly; turn off the heat, add coriander, shallot and chicken, toss briefly.

I served the dish with boiled rice (optional). Earlier I put aside a few pieces of chicken and used them to made a vegetable soup, which complimented the salt & pepper chicken nicely.

Indian dry crushed chili
Indian dry crushed chili
Salt and pepper chicken (low FODMAP, gluten free)
Salt and pepper chicken (low FODMAP, gluten free)

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