Macadamia nut chicken and coconut noodles (low FODMAP)
20 minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 4 • Quick to make and wonderful to eat! This chicken is sautéed in a sweet and spicy sauce, with macadamia nuts, fresh basil, and served over creamy coconut noodles. A perfect weeknight dinner.
INGREDIENTS:
1 1/2 pounds boneless skinless chicken breasts, thinly sliced
5 tablespoons gluten-free low-sodium soy sauce
2 tablespoons garlic-infused olive oil
3 tablespoons toasted sesame oil
1 tablespoon tangerine (or other citrus) jam
2 tablespoons maple syrup
1 tablespoon grated ginger
1/2 teaspoon red pepper flakes
1/2 cup roasted and salted macadamia nuts, chopped
1 cup fresh basil, roughly chopped plus more for serving
8 ounces rice noodles
1/3 cup canned coconut milk
Lime wedges, for serving
DIRECTIONS:
Cook the rice noodles according to package directions and set them aside.
In a glass jar, mix together 4 tablespoons soy sauce, citrus jam, and maple syrup.
In a large skillet over medium-high, heat 2 tablespoons of garlic-infused olive oil, the ginger, and red pepper flakes until fragrant, about 30 seconds. Add the chicken and 1 tablespoon soy sauce, cook 5 minutes until lightly caramelized. Stir in the macadamia nuts. Add the maple syrup-soy sauce mixture and cook until the sauce glazes the chicken and the meat is cooked through (about 2 - 3 minutes).
Remove from the heat and stir in the basil.
Meanwhile, set a medium skillet over medium heat. Add 1 tablespoon toasted sesame oil.
When oil shimmers, add noodles and cook for about 2 minutes until heated through. Stir in the coconut milk and toss the noodles in the coconut sauce for about a minute until fully heated.
Divide the noodles between bowls and top with the chicken. Serve with additional chopped basil and a generous squeeze of llime.
Enjoy!
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