One Pan Thai Peanut Chicken and Veggies (Low FODMAP)

20 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Lactose-free • Serves 4

Finely chopped mushrooms and green onions serve as the foundation for this delicious Thai chicken and veggies so it doesn’t need added rice to be a perfect one-bowl meal. Celery and bell pepper, added near the end of the cooking time, add crunch, color, and nutrition to this dish. It’s an all-in-one bowl meal so it’s a snap to make and one-pan cooking means clean-up is easy too! If you’re lucky enough to have some leftovers, throw them in a frying pan with a little olive oil and a couple of eggs and stir-fry it into a perfect lunch. This recipe is very low carb so it’s gluten-free, keto-friendly, and Whole 30 compliant.

Ingredients

4- 5 boneless, skinless chicken breasts or thighs, sliced (if using breast meat reduce the cooking time)

2 tablespoons Smoke N Sanity Thai Marinade and Seasoning

1 tablespoon olive oil

2 tablespoons toasted sesame oil

2 green onions, green part only

1 1/2 cups oyster mushrooms, chopped

3/4 teaspoon Kosher salt

1/2 teaspoon black pepper

1/2 head broccoli (florets only) cut into bite-size pieces

1/2 red bell pepper, cut into slices

1 large stalk celery, chopped

1 tablespoon gluten-free, low-sodium soy sauce

1/4 teaspoon red pepper flakes

Juice of 1 lemon

2 tablespoons cilantro, chopped, optional, for serving

1/4 cup dry roasted peanuts, chopped, optional, for serving

Directions

(1) Prepare the chicken: Slice the chicken into bite-size strips. Put it in a medium bowl and add the olive oil and Smoke N Sanity Thai Marinade and Seasoning. Stir well to coat and let sit for about 20 minutes (in the refrigerator if it will be more than about 20 minutes).

(2) Prepare: Chop the green onion greens, mushrooms, and broccoli. Chop the cilantro and the peanuts.

(3) Cook the mushrooms and broccoli: In a large frying pan over medium-high heat, add the toasted sesame oil. When hot, add the chopped green onion greens, and mushrooms. Stir to coat with the oil. Sprinkle with salt and pepper. Spread evenly in the pan and let cook undisturbed for about 2 minutes. Stir, spread out into one layer again, and cook another two minutes. Add the broccoli, stir well, spread out, and cook another two minutes. Continue cooking in this way (stirring and spreading out into one layer) until the mushrooms start to turn golden brown and the broccoli is tender but still bright green (about 4 minutes). Remove from the pan and set aside on a plate.

(4) Cook the chicken: In the same pan, add the marinated chicken and spread it into one layer. Cook undisturbed for about 3 - 4 minutes, stir well, turning all chicken pieces over. Spread in one layer and cook undisturbed for another 3 - 4 minutes. Add the broccoli and mushroom mixture back to the pan. Stir well, spread into one layer, and cook for a minute or two. Add the bell peppers, celery, gluten-free soy sauce, and red pepper flakes. Cook, stirring frequently, for 1 - 2 minutes until the celery and bell pepper are just tender.

(5) Finish: Remove from the heat and stir in the lemon juice.

(6) Plate and serve: Serve hot in bowls topped with chopped peanuts and cilantro. If you’re lucky enough to have some leftovers, throw them in a frying pan with a little olive oil and a couple of eggs and stir-fry it into a perfect lunch!

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. 

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