low fodmap satay

This version of chicken satay is light on peanut butter but has tons of flavor from garlic-infused oil, turmeric and ginger.Low FODMAP Serving Size Info: Makes about 20 kebobs; serving size 2 kebobs

FODMAP IT!™ Singapore Chicken Satay

(50 g) sugar

Garlic-Infused Oil,

ginger

turmeric

salt

Bamboo skewers skewers

(60 ml) hot water

peanut butter, (preferably no-stir creamy style)

(60 ml) rice vinegar

(60 ml) low sodium soy sauce

sugar

& grated fresh ginger

red pepper flakes

dry-roasted peanuts, (finely chopped)

For the Marinade: About 30 minutes to an hour before cooking time, whisk together the sugar, Garlic-Infused Oil, ginger, turmeric and salt in a large nonreactive bowl. Add the chicken and toss well to coat. Allow to marinate for about 30 minutes to 1 hour.

Meanwhile, Make the Sauce: Whisk together the hot water, and peanut butter until smooth in a nonreactive bowl. Whisk in vinegar, soy sauce, Garlic-Infused Oil, sugar, ginger and turmeric. Pour off about 1/2 cup (120 ml) and add the peanuts to that portion and set aside to use as a dipping sauce. Thread each piece of chicken onto a skewer, discarding the marinade.

Prepare your wood or propane-fired grill to a medium heat, or preheat your broiler to high with a rack about 4-inches (10 cm) below. In this case line a sheet pan with aluminum foil (for easy clean up) and place a rack on top.

Grill or broil the chicken satay, turning often and brushing with the reserved sauce (without the peanuts). 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. Satay is ready serve with peanut dipping sauce.

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FODMAP IT!™ Singapore Chicken Satay

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