Yay I say to low FODMAP Thai Chicken Satay! This was one of the dishes I missed dearly dining at Thai restaurants. These taste best grilled but if you don’t have a grill, you can broil in the oven for about 5-6 minutes, until the chicken is no longer pink.

Make the low FODMAP homemade Thai Peanut Sauce in the Sauce & Others section for dipping.

You have the option to sprinkle with crushed peanuts or sesame seeds.

As far as key low FODMAP ingredients, I use the following: Korean Red Chili Flakes (Gochugaru), which is just chili flakes. Many common chili powders like McCormick’s contain garlic powder; Garlic Infused Olive Oil; Asafetida.

Thai Chicken Satay

Created by Bo Park on April 16, 2016

Serves: 4
Category: Appetizers & Soups

Ingredients

6 skinless boneless chicken breasts, pounded and cut into strips
1/2 cup canned coconut milk
1 1/2 teaspoons ground coriander
1 teaspoon yellow curry powder
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon maple syrup
1 tablespoon garlic infused olive oil
1 teaspoon red chili powder like Korean Red Chili Pepper
1 teaspoon asafetida
12 wooden skewers, soaked in water for 15 minutes

Instructions

In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, cilantro, lime juice, maple syrup, garlic oil, chili powder, asafetida.
Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 2 hours, overnight if preferred.
Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
Grill chicken until no longer pink (about 2 minutes on each side). Transfer to a serving plate.
Garnish with sesame seeds or unsalted chopped peanuts if desired. Serve with low FODMAP peanut dipping sauce.