Chicken Satay FODMAP

Name: Chicken Satay FODMAP
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken thighs; Half a small Kent pumpkin (Japanese pumpkin) cut into chunks; 1 bunch Kale chopped up; 500 grams green beans; 150 grams peanuts; 1 tablespoon soy sauce; 1 tablespoon rice wine vinegar; 2 chicken stock cubes (low FODMAP); 1 tablespoon garlic infused olive oil; 1 teaspoon sesame oil; 1 teaspoon coriander seeds powder; to taste Salt and pepper

Jon Mark @bashj

A tasty chicken satay that substitutes coconut cream with pumpkin for the sauce and kale instead of rice. Approx 550 calories per serve.

Jon Mark @bashj

A tasty chicken satay that substitutes coconut cream with pumpkin for the sauce and kale instead of rice. Approx 550 calories per serve.

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Ingredients

4 servings

4chicken thighs
Halfa small Kent pumpkin (Japanese pumpkin) cut into chunks
1 bunchKale chopped up
500 gramsgreen beans
150 gramspeanuts
1 tablespoonsoy sauce
1 tablespoonrice wine vinegar
2chicken stock cubes (low FODMAP)
1 tablespoongarlic infused olive oil
1 teaspoonsesame oil
1 teaspooncoriander seeds powder
to tasteSalt and pepper

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Steps

1

Brown chicken
2

While chicken is cooking. Microwave pumpkin until soft, about 12 minutes
3

Add peanuts, soy sauce, vinegar, garlic oil, sesame oil, chicken stock cubes, coriander, pepper to pumpkin
4

Use stick blender to turn pumpkin and other ingredients into a thick sauce
5

Add vegetables to pan with chicken
6

Add sauce to pan and stir
7

Put chopped kale on plate and microwave until wilted, about 1 minute per cup
8

Add sauce to plate and you're done