gredient

• 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 (FODMAP: green top only), chopped
• a few pinches of dry crushed chilli flake
• 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 least 30 minutes.

In a frying pan, add vegetable oil and 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 a further 3-4 minutes or until the chicken cubes are cooked through, stirring occasionally; 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 stove at medium heat; add black pepper, salt, dry crushed chilli, toss briefly; turn off the heat, add chicken, coriander and shallot; toss briefly.

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