Low FODMAP Gluten Free Sesame Chicken

Total time45 min

Prep time20 min

Cook time25 min

5.0

(28)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
½ tsp kosher salt
¼ tsp black pepper
2 large eggs, beaten
¾ cup cornstarch
½ cup neutral oil (such as avocado or canola oil), for frying

For the sauce

⅓ cup tamari
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp tomato paste
Ingredient note
Tomato paste only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
2 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.
1 tsp cornstarch
2 tbsp water

For serving

2 tbsp toasted sesame seeds
3 scallions, thinly sliced (green parts only)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
cooked white rice, for serving (optional)

Instructions

1
Whisk together the tamari, honey, rice vinegar, toasted sesame oil, tomato paste, grated ginger, and minced garlic in a small bowl until smooth. In a separate small bowl, stir together the 1 tsp cornstarch and 2 tbsp water until dissolved, then stir into the sauce mixture. Set aside.
2
Pat the chicken pieces dry with paper towels, then season with the salt and pepper. Place the beaten eggs in one shallow bowl and the 3/4 cup cornstarch in another. Working in batches, dip each chicken piece in the egg, letting the excess drip off, then dredge in the cornstarch, pressing to coat on all sides.

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