This sticky, yet crispy sweet chilli chicken is so tasty, you wouldn’t believe it was low FODMAP. This is an easy week-night dinner as it takes no time at all to cook, and most of the ingredients can be found in the kitchen cupboard. This recipe includes garlic-infused oil and the green tips of spring onions as these are both low FODMAP and a handy way to incorporate a little extra flavour into any recipe.
Free from: Gluten, Dairy
- Servings
- 2
- Prep Time
- 15 minutes
- Cook Time
- 12 minutes
Ingredients
- 400g chicken breast
- 1tsp sesame oil
- 1tbsp soy sauce
- 1 egg white (light beaten)
- 100g cornflour
- 1/2 red pepper
- 1/2 orange pepper
- 10g fresh ginger (for the sauce)
- 3tbsp soy sauce (for the sauce)
- 2tbsp maple syrup (for the sauce)
- 2tbsp sweet chilli (make sure this is low FODMAP) (for the sauce)
- 1tbsp garlic-infused oil (for the sauce)
- green tips of a spring onion (for the sauce)
- sesame seeds (to serve)
- sticky rice (to serve)
Instructions
Slice the chicken breasts lengthways into thin strips. Add to a large bowl with sesame oil, soy sauce and egg white and mix.
Place the cornflour in a separate bowl and transfer the chicken one piece at a time to coat thoroughly. Place into a pre-heated air fryer basket. Drizzle with a little oil and air fry at 200 degrees for 12 minutes.
While the chicken is cooking, slice the peppers and fry these in a little garlic oil until soft.
Next, add the sauce ingredients (ginger, soy sauce, maple syrup, sweet chilli, garlic-infused oil and spring onion) to a saucepan and stir on a low heat for 3 minutes.
Once the chicken is cooked, add this to the sauce with the peppers and mix well to coat the chicken in sauce.
Serve with sticky rice and top with sesame seeds and finely chopped green tips of spring onion.
