Thai Crispy Chicken

Written By Josephine Muir

Who has time to make different meals to suit everyone in the family? One of the main pain points we hear from patients suffering from chronic gut health disorders is preparing multiple meals at dinner time. What a hassle! 

Following a gut-friendly and/or low fodmap diet doesn’t (always) have to add to your workload. Why don’t you try our fail-safe, family-friendly crunchy Thai chicken strips? Perfect for a midweek meal that you can have on the table in a jiffy. Guaranteed to suit everyone in the family (and no one will know it’s low fodmap if you don’t tell them!)

Ingredients:

Crispy Chicken:

  • 500g chicken tenderloins (or 3 breast fillets, quartered)

  • 2 egg whites, lightly beaten

  • 3 tbsp rice flour

  • 1 long red chilli (up to 28 grams is low fodmap), seeded and finely chopped

  • 3 tbsp chopped coriander leaves

  • 3 kaffir lime leaves, finely chopped

  • 3 tbsp sesame seeds

  • 2-3 tbsp oil

Sauce:

  • 3 tbsp tamari sauce (you could use 2 tbsp of regular soy sauce if you can tolerate gluten)

  • 2 tbsp lemon juice

  • 1 tbsp maple syrup

Method:

Combine all of the ingredients (except oil) in a bowl and combine.

Heat oil in a frying pan over medium heat.

Cook the chicken on each side for 3+ minutes or until golden brown and cooked through.

Drain on absorbent paper.

To make the dipping sauce, place in a bowl and mix.

Serve with vegies and rice.

Josephine Muir
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