1 hour, 10 minutes
Makes about 40 skewers; 20 servings; serving size 2 skewers
Description of Fody's Sesame Ginger Low FODMAP Chicken Skewers Recipe
I created these Sesame Ginger Low FODMAP Chicken Skewers for a Super Bowl Party, but they are great for any time you need easy-to-eat low FODMAP appetizers. They are simple to make, very flavorful, thanks to the Fody Sesame Ginger Sauce, and they appeal to both kids and adults. I like them best warm, but they can be served at room temperature, too, making them versatile.
You can choose to use either boneless, skinless chicken breasts or thighs for this low FODMAP recipe - I am partial to thighs because they are juicier. If you use some of each (dark and white meat), broil them on separate pans, as the breast meat might cook a bit faster. Since chicken is a protein, it does not contain FODMAPs, so you don’t have to worry about that if you want to pick and choose your chicken parts.
Fody Sesame Ginger Low FODMAP Chicken Skewers Ingredients
- 1 ½ cups (360 ml) Fody Sesame Ginger Sauce, divided
- 2 tablespoons low sodium soy sauce
- ¼ cup (16 g) finely chopped scallion greens
- 2 pounds (910 g) skinless and boneless chicken thighs, breasts or a combination, cut into 3-inch by 1-inch (7.5 cm by 2.5 cm) wide strips
- Bamboo skewers or thin metal skewers
- 1 tablespoon sesame seeds
- ¼ cup (8 g) chopped fresh parsley or cilantro
Cooking Directions for Fody's Sesame Ginger Low FODMAP Chicken Skewers
Whisk together about half of the Fody Sesame Ginger Sauce (you can assess by eye), soy sauce and scallion greens in a non-reactive bowl. Add the chicken and turn to coat well. Cover and refrigerate and allow to marinate for at least 1 hour or up to overnight. Thread each piece of chicken onto a skewer, discarding the marinade.
Preheat your broiler to high with a rack about 4-inches (10 cm) below heat source. Line a baking sheet pan with aluminum foil (for easy clean up) and place a rack on top.
Arrange the chicken on the assembled rack so that there is room between each skewer. Broil for about 3 to 4 minutes, flip over and continue to broil until cooked through; total cooking time will be about 7 or 8 minutes. The chicken should be cooked through, there should be some char marks here and there, but don’t overcook. Brush with some of the reserved sauce, sprinkle with sesame seeds and chopped fresh herbs and serve immediately with additional reserved sauce for dipping. Skewers may also be served at room temperature.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Low FODMAP recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes and Low FODMAP vegetarian recipes, food and diet guidance, as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com