Low FODMAP Honey Garlic Chicken (with no honey or garlic)
I love the concept of sticky, sweet & salty honey garlic chicken but not the IBS fall-out. So I’ve created a weeknight-friendly version which is suitable for sensitive tummies. This pairs really well with steamed greens like boy choy and carrots.
This is a delicious sticky, sweet & salty honey garlic chicken with no honey or garlic! Not only does it taste great, but there’s very little washing up too!
Ingredients: (serves 4)
500g boneless chicken thighs, chopped (as a rough rule of thumb, I use 1 x chicken thigh per person and one for the pot!)
1 tbsp garlic-infused olive oil (none in the pantry? Find out how to make your own here)
1/3 cup Soy-Not-Soy Sauce Niulife (but you could use regular soy sauce)
1/3 cup maple syrup
2 tbsp tomato paste
2 tbsp chilli paste (depending on your heat tolerance)
2 tbsp rice vinegar
for serving, brown rice and quinoa; 1 tbsp sesame seeds; green tops of 1 spring onion sliced and 1 x small red chilli, chopped.
Method:
Preheat the oven to 180C fan-forced.
Chop the chicken thighs and place in an oven-proof casserole dish.
In a mixing bowl, stir together the wet ingredients (olive oil, soy, maple, tomato paste, chilli and rice vinegar). Pour over the chicken.
Pop it into the oven for 40 mins, stirring half way through.
If you want a more “sticky” finish, pop it under the grill briefly.
Serve over rice and quinoa, sprinkled with sesame seeds, the green tops of spring onion and some sliced red chilli, if desired.
