Sage and ‘Onion’ Chicken by The Fat Foodie
My Mum makes a cracking dinner in which she coats chicken breasts in beaten egg and then dips them in Paxo sage and onion stuffing mix and bakes them in the oven. They’re absolutely delicious, but as anyone who follows the low FODMAP diet will tell you, onion can be a massive trigger for a lot of people, me included, so I needed to adapt Mum’s recipe to make a FODMAP friendly version.
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Feta Stuffed Chicken Breasts by The Fat Foodie
At the start of the year I completely gave up dairy, but after ten months I have to say that I’m not noticing a massive difference when I introduce small portions of dairy cheese into my diet or drink small amounts of milk. That said, certain dairy products are still an absolute no-go for me, such as cream or really fatty cheeses like brie. However, one cheese which I can easily tolerate is feta and thankfully, along with being very tasty, feta is also a low FODMAP cheese, so it’s a win-win all round for me!
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Cornflake Chicken Tenders by The Fat Foodie
A while ago I made gluten-free southern fried chicken and it was really tasty and very popular with my family, to the extent that I wanted to try something new, but along the same lines. Another chicken recipe which seems to be very popular within gluten-free recipe circles is for chicken fillets which are coated with crushed cornflakes, a naturally gluten-free product. I was a bit sceptical as to how chicken pieces would taste wrapped in cornflakes, a product I would normally associate with breakfast, but thankfully it turned out to be really delicious.
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Chicken Satay by The Fat Foodie
I had a bowl of chicken satay a long time ago in a restaurant and it was really delicious, but when I looked into making it myself I saw that the ingredient list was as long as my arm and was heavily based on fried onion and garlic. Not FODMAP friendly ingredients! However, I was sure that similar results could be attained by using fewer ingredients and after some tweaking I decided I was happy to write this version up for the website. I make this chicken satay all the time because it’s a great standby meal to have on-hand and requires so few ingredients. It also helps that most of the ingredients are long-lasting, so I always have them in my kitchen cupboards and fridge.
Traditionally, chicken satay is made with sweet chilli sauce, but every single one I’ve checked has contained garlic in one form or another, so that’s not going to work on a low FODMAP diet. However, a fellow fodmapper recommended Lingham’s Sweet Chilli Sauce to me because it doesn’t contain garlic and it works wonderfully. (It can be found in Tesco. Thanks, Jane!)
Chicken satay tends to be quite a sweet dish because the sauce is made with peanut butter, but the lime juice helps cut through the sweetness and adds a fresh dimension to the meal. It’s also nice to serve the chicken satay with a green vegetable on the side because it makes the sweetness less overpowering and adds variety and texture to the dish. I sometimes serve this chicken satay with either green beans or sesame broccoli (made by sauteing small florets of broccoli in 1 tbsp of hot sesame oil and adding 2 tbsps of sesame seeds before serving), but it’s delicious just as a substantial bowlful of chunky pieces of tender chicken that are encased in a rich, thick peanut satay sauce and served resting on a bed of fluffy white rice. Delicious!
Ingredients:
600g of skinless & boneless chicken thighs (cut into small pieces)
1 tbsp sesame oil
2 tbsps sesame seeds
300g long grain rice
For the satay sauce:
170g crunchy peanut butter
100ml Lingham’s Sweet Chilli Sauce
4 tbsps lime juice (add more to taste)
Method:
Place a large saucepan over a medium heat and add the sesame oil, chicken pieces and sesame seeds. Cook until the chicken is done.
At the same time, cook your rice in salted water.
Add the sauce ingredients to the pan and stir until hot.
Drain your rice, portion into bowls, top with the chicken satay and serve.
Chicken Satay by The Fat Foodie
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