Low Fiber Maple-Mango Chicken Bites
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp coconut oil
Ingredient noteLow residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
For the glaze
- 1 cup fresh mango, diced (about 1 medium mango)
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Ingredient noteLow residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Can be omittedlime
Instructions
- 1
In a mixing bowl, toss the chicken pieces with the salt, turmeric, and ground ginger until evenly coated.
- 2
Add the diced mango, maple syrup, apple cider vinegar, coconut aminos, minced garlic, grated fresh ginger, and turmeric to a blender or food processor and blend until smooth. Set the glaze aside.
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