8 chicken thigh fillets, skinless, chopped in half

1 tbsp vegetable oil

1 sesame oil

55ml/2fl oz soy free seasoning sauce

110g/4oz brown sugar or maple syrup

55ml/2fl oz Thai fish sauce

Ready to eat quinoa, to serve

steamed green beans, to serve

Serves - 2


Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot.

Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute.

Remove from the pan and repeat with the remaining chicken.

Reduce the heat to medium and add a little extra oil if needed. Cook for five minutes, stirring occasionally.

Return the chicken to the pan, season liberally with black pepper, add the soy free seasoning sauce, sesame oil and stir to combine.

Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine.

Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.

Add the fish sauce and stir to combine. Place in a serving dish and serve with steamed rice and green beans.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Glazed chicken with quinoa