Ginger Sesame Chicken and Sweet Peppers (low FODMAP)
15 Minutes prep • 4 Hours Marinate • 10 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Step 1
Simple to make for two or for a crowd, this chicken and sweet peppers is an easy and delicious weeknight staple. Peanut butter is the “secret” ingredient in the marinade that makes this chicken extra special. You can set the chicken to marinate in the morning and save even more time when you’re ready to cook dinner. Served with steamed rice, my Perfect Coconut Rice, or on its own for the low starch version, it’s a one-pan/one-bowl dinner, and leftovers make a terrific lunch the next day. Toss in some water chestnuts or other quick-cooking veggies you have on hand for even more variety if you like.
Ingredients: Chicken
1 ½ pounds chicken breasts, thin cut, or sliced horizontally
1 bell pepper, seeded and sliced (use two or three different colors for variety)
3 tablespoons garlic-infused olive oil, divided
Ingredients: Marinade
1/4 cup soy sauce (gluten-free)
2 tablespoons garlic-infused olive oil
2 tablespoons toasted sesame oil
3 inch piece of fresh ginger peeled and grated
Pinch red pepper flakes (optional)
1/4 cup natural creamy peanut butter
3 scallions (green part only) – thinly sliced (plus more for serving)
2 tablespoons sesame seeds, toasted (optional for serving)
Directions
(1) Prepare: Combine all marinade ingredients in a medium bowl and whisk to combine. Slice chicken horizontally unless it’s already thin cut, and add to the bowl with the marinade. Stir to coat. Cover and refrigerate for about 4 hours (more or less is ok). Make steamed brown or white rice per package instructions or, make my Perfect Coconut Rice, if you are planning to serve the chicken over rice.
(2) Cook the chicken: Place a large frying pan over medium-high heat. Add 1-2 tablespoons of garlic-infused olive oil to the pan and heat for a minute until the oil is quite hot. Add as much chicken as you can in one layer and flatten out the slices as much as possible so it cooks quickly. Use a pair of tongs to flip each chicken breast over to cook on the reverse side. It should only take about 2-3 minutes to cook the chicken through. When it’s cooked through remove from the pan and set aside. Continue in one or two more small batches to cook all the chicken in the same way. Remove, and set aside on a plate.
(3) Cook the vegetables: When the chicken is cooked, add another tablespoon of garlic-infused olive oil to the pan and heat. When hot, add the scallion greens, and sliced bell peppers to the pan (and other quick-cooking veggies such as water chestnuts, sliced zucchini, sliced summer squash, finely-chopped oyster mushrooms, etc). Cook for about 3 minutes until the peppers are hot but still brightly colored.
(4) Finish: Meanwhile, slice the cooked chicken into strips or bite-size pieces. Add the chicken back into the pan with the vegetables and stir to combine, and reheat the chicken if it has cooled.
(5) Plate and Serve: Serve in bowls with steamed rice (optional) and with toasted sesame seeds and a few more green onion greens sprinkled on top.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
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