Fody Easy Weeknight Low Fodmap Teriyaki Chicken Recipes

FODY'S LOW FODMAP TERIYAKI CHICKEN FRIED RICE

Steps:

• In a wok or large skillet over medium heat, heat the Fody Garlic-Infused Olive Oil until shimmering.
• Add chicken and season with salt and pepper.
• Cook until the chicken is just shy of being completely cooked through; remove from wok.
• Return wok to heat and add toasted sesame oil, heating until shimmering.
• Add 1 cup (64 g) scallion greens (remember, only the greens are Low FODMAP) and carrots and cook until crisp tender.
• Stir in the rice, breaking it up well, and peas and cook until warmed through.
• Add beaten eggs and stir-fry, coating everything well with the egg. When the eggs are about halfway cooked, add the chicken and Fody Low FODMAP Teriyaki Sauce & Marinade and keep stir-frying until chicken is cooked through.
• Serve immediately, garnished with extra scallion greens. Enjoy this tasty restaurant-style chicken fried rice!

FODY EASY WEEKNIGHT LOW FODMAP TERIYAKI CHICKEN

Steps:

• Preheat oven to 375F/190C.
• Place chicken in roasting pan and season with salt and pepper on all sides. Have chicken skin side up.
• Drizzle with about two-thirds of the Fody Teriyaki Sauce & Marinade and roast for about 20 minutes or until skin is beginning to crisp up.
• Brush with remaining sauce and continue roasting until chicken is cooked through, skin is glazed, browned and crisp and juices run clear.
• Allow to sit for 5 minutes to allow juices to redistribute, then serve hot. We like them with rice or quinoa and a green vegetable.