Low FODMAP Ginger Orange Chicken

Total time45 min

Prep time20 min

Cook time25 min

4.7

(28)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp arrowroot starch
½ tsp fine sea salt
¼ tsp black pepper
2 tbsp avocado oil, divided

For the sauce

¾ cup fresh orange juice (from about 2 large oranges)
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3 tablespoons per serving, so it is likely fine.
1 tbsp orange zest (from about 1 large orange)
3 tbsp coconut aminos
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp rice vinegar
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
½ tsp ground turmeric
¼ tsp red pepper flakes
1 tsp arrowroot starch
1 tbsp cold water

For serving

2 scallions (green tops only), thinly sliced (optional)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, whisk together the orange juice, orange zest, coconut aminos, honey, rice vinegar, ginger, garlic, turmeric, and red pepper flakes until combined. In a small separate bowl, stir together the 1 tsp arrowroot starch and 1 tbsp cold water until smooth; set both aside.
2
Pat the chicken pieces dry with paper towels, then toss them in a large bowl with the 2 tbsp arrowroot starch, salt, and black pepper until evenly coated.

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