Did I mention that I LOVE Pinterest! It’s such a fun website to find new recipe inspirations. Click here to follow my pinterest boards (I have a couple dedicated to low FODMAP recipes) I ‘pin’ mostly healthy foods but of course, some recipes I pin because they just look fun and tasty.
I found this Thai Chicken recipe on Pinterest that looked so easy and I just so happened to have all the ingredients on hand. But, of course, I changed up the ingredients a bit (because that is what I do!)
It’s was a bit of a cold, rainy and grey day yesterday so running around outside was not too appealing. But…cooking and eating, well, that’s another story! So, I stayed in most of the day and did a bit of cooking.
I am proud of myself though because I did take a nice long walk with my friend Sara and my other friend, Lucy (my crazy chocolate lab). It was cold and kinda spitting out but I am so glad I got in some exercise! And, the impact on Lucy…priceless. She was pretty much zonked on the couch beside me while I worked on some writing projects. Is there anything greater than snuggling with a sleepy dog? I think not. 🙂 (Well, maybe a few things are greater but it certainly is pretty relaxing)
I am working on a new writing project. So…I will be locked up in writing mode for the next few months. It’s all good, ’cause I do like to write.
So back to this quick recipe. I whisked some peanut butter, reduced sodium soy sauce, ginger, maple syrup, sesame oil and some sesame seeds. Add some raw chicken tenders. Marinate. Bake. Eat. (Yup, it’s low FODMAP)
Toss over salad or with a side of rice and your favorite veggie or serve over some rice vermicelli. I adjusted the recipe a bit, so have provided the recipe as I made it. I enjoyed my Maple Peanut Sesame Chicken with a side of kale salad. Have you seen the Olivia Organic Baby Kale? I LOVE it!
- 1 pound chicken tenders (boneless, skinless)
- 2 Tablespoons all natural peanut butter
- 1 Tablespoon sesame oil
- 3 Tablespoons reduced sodium tamari (soy sauce)
- 1 Tablespoon sesame seeds
- 1 teaspoon ground ginger
- 1 1/2 Tablespoons pure maple syrup
- Wash and pat dry chicken.
- In medium casserole dish, add peanut butter, sesame oil, soy sauce, sesame seeds, ginger and maple syrup whisking to blend.
- Add chicken and toss to coat with mixture.
- Cover and refrigerate for 30 minutes-several hours.
- Keep chicken in 'marinade' and place casserole uncovered in oven.
- Bake at 350 degrees Fahrenheit for 30 minutes or until chicken is cooked through. Serve over rice vermicelli noodles or baby salad greens.