Low FODMAP Sesame Chicken

Total time45 min

Prep time20 min

Cook time25 min

4.6

(7)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
½ cup cornstarch
¼ cup all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
½ tsp baking powder
½ tsp kosher salt
¼ tsp black pepper
½ cup cold water
⅓ cup vegetable oil, for pan-frying

For the sauce

¼ cup soy sauce
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 cornstarch
2 tsp granulated sugar
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.
¼ cup water
1 tsp vegetable oil

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
In a medium saucepan, heat 1 tsp vegetable oil over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute — watch closely so the garlic does not brown.
2
Whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, sugar, cornstarch, and water in a small bowl until the cornstarch is fully dissolved, then pour the mixture into the saucepan. Cook over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 3–4 minutes. Remove from heat and set aside.

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