Better Than Takeout Sesame Chicken (Low FODMAP)

15 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1-3

Give Chinese takeout a run for its money with this super simple sesame chicken recipe you can have ready in 30 minutes. The thick sauce is tangy and slightly sweet, without being overwhelming. The peanuts are a nice crunchy complement. Every bite of the chicken is tender and flavorful. You cook it all in one pan and eat it all in one bowl so serving and clean up are easy. All this makes for a perfect weeknight or any night dinner.

Ingredients

1 1/2 tablespoons toasted sesame oil

1 bunch green onions (green part only), chopped, plus more for serving

1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces

5 tablespoons gluten-free soy sauce

1/4 cup low FODMAP ketchup (I used Smoke N Sanity Ketchup)

1/2 teaspoon Smoke N Sanity Essence of Onion Salt

1 tablespoon toasted sesame oil

1/4 teaspoon red pepper flakes (and here’s a nifty red pepper flake grinder!)

Sesame seeds for serving

1/2 cup peanuts, chopped, optional for serving

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/8 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.

(2) Make the rice or mushroom pilaf: This chicken is delicious on its own alongside a green salad. If you prefer to serve it on a bed of rice or veggies, make those now. I recommend my Best Coconut Rice or my Mushroom Pilaf.

(3) Make the sauce: In a small mixing bowl, combine the soy sauce, ketchup, Smoke N Sanity Essence of Onion salt, toasted sesame oil, and red pepper flakes. Stir to combine and set aside.

(4) Marinate the chicken: Chop the chicken into bite-size pieces. Add to the bowl with the sauce, stir, and let sit for about 30 minutes.

(5) Cook: Heat a large non-stick skillet over medium-high heat. Add the toasted sesame oil and heat until the oil shimmers. Add the chopped green onion greens to the oil and cook for about a minute. Add the chicken and toss with the green onion greens then spread out in one layer in the pan. Cook for about 3 minutes then stir the chicken around in the pan so that most of the pieces turn over and are coated with the sauce. Cook for another 3 - 5 minutes.

(6) Finish: Turn the heat down to medium-low and let simmer for about 5 minutes until the sauce is thickened and the chicken is cooked through (if using thigh meat, it will take a bit longer to cook.)

(7) Plate and serve: Serve as is alongside one of my green salads, or over my Best Coconut Rice or my Mushroom Pilaf topped with green onion greens, sesame seeds, and/or peanuts for garnish. For the best flavor, heat any leftovers on the stove, not in the microwave.

Eat and enjoy every bite because you can!

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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