[FODMAP] Tai Peanut Chicken Skewers
Yummy Low FODMAP appetizer that totally dresses to impress.
Ingredients
Sauce
- 1/2 cup crunchy peanut butter
- 2 tablespoons gluten free soy sauce
- 1 teaspoon maple syrup
- 1 tablespoon garlic infused oil
- 1 tablespoon sesame oil
- 1 1/2 tablespoon lime ~1/2 a lime squeezed
- 1 teaspoon dried ginger
- 1/2 cup water ~ must have
- 1 package bamboo skewers
- 3 tbsp [low FODMAP] BBQ Chicken Spice
Meat
- 2 lbs chicken breast
Instructions
Chicken Skewers
- Soak your bamboo skewers in water for at least 1 hour before using.
- Pre-heat the oven to 400f
- cut chicken in to 1 inch by 1 inch chunks, throw them in a bowl and added BBQ Chick Spices. Stir so all chicken is coated equally.
- Skewer the chicken, place on a baking pan.
- Cook the chicken for 20 mins
Sauce
- Combine all the sauce ingredients and stir. If the sauce is too thick add additional water. I like it thick, but some people like it a little smoother.
- Put the sauce and the skewers on a serving plate and your done! (I like to let people determine their own dipping ratio to sauce)
Notes
This is .a fantastic recipe that can be done ahead and re-heated when it’s time to server. Or even popped into the oven when needed. I think it’s also meat on a stick so a lot of people love it.
Be Careful to buy shorter than longer skewers. It’s a lot of work to take the meat off of long skewers and this is supposed to be finger food.
The chicken is well flavoured, the peanut sauce we used was a bit salty.
Oh my gosh that chicken it was delicious. The next time I have chicken like that I will have come alive again. I really hope that one day I can make a peanut sauce like yours.
Good chicken. Once the sauce is on, it’s really yummy.
This peanut sauce is amazing. I added a little extra water as the flavour was a little intense.
I love this sauce, and It’s fun having meat on a stick.
Great recipe, and super easy to make. Leftover coconut milk can be frozen in ice cube trays and then put in freezer bags.