Low-FODMAP Chicken Teriyaki Bites

1. To start your low-FODMAP chicken teriyaki bites, cut chicken into 1-inch pieces. Place chicken pieces into a large Ziploc bag or glass food storage container. Add ½ cup of the teriyaki sauce and 1 tbsp of Fody’s Everyday Seasoning, and stir well. Place into the fridge for 1-2 hours. 
2. Preheat the oven to 375 degrees F. Cut each sheet into 9 squares. Spray a muffin tray with cooking spray or brush with avocado oil. Place puff pastry squares into the muffin spaces, gently pressing them into the muffin groove, making sure there is space between each. You can use two muffin trays for this. Place into the oven and bake for 12 minutes. Remove from the oven and carefully press down the middle of each square, then place into the oven again for 8-9 minutes until golden brown. Remove from the oven.
3. Meanwhile, preheat a large pan on medium-high heat. Add shallot oil and when hot, arrange chicken pieces across the bottom of the pan. Cook 2-3 minutes, flip, and cook another 3 minutes until fully cooked.
4. Top puff pastry cups evenly with the chicken pieces, then top evenly with the diced avocado. Sprinkle evenly with remaining 1 tsp of Fody’s Everyday Seasoning, and sesame seeds. 

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