Low-FODMAP Slow Cooker Thai Peanut Chicken; Gluten-free, Dairy

YOU ARE READING: Low-FODMAP Slow Cooker Thai Peanut Chicken; Gluten-free, Dairy AT Saophuongdong.net

Low-FODMAP Slow Cooker Thai Peanut Chicken. To me, this sounded like dessert for dinner.

I’m crazy about peanuts, I love Thai food (try my low-FODMAP Pad Thai perfection recipe), and my slow cooker is the best invention of all time! (see my list of slow cooking recipes with low FODMAP content)

I

don’t know where this low-FODMAP Thai peanut chicken has been all my life, but I know I can’t live without it now. Enjoy it over gluten-free noodles low in FODMAP or rice.

You may also be interested in:

Low FODMAP

• Asian peanut dressing and salad and salad recipe in a

low FODMAP jar

• Teriyaki chicken casserole

low in FODMAP Asian

• lettuce wraps Beef
• Lo Mein / Sautéed beef with low noodles

in FODMAP

• Tso

general chicken Or check out over 400 recipes lower on FODMAP on the blog. IBS friendly!

Be Healthy and Happy

,

Rachel Pauls, MD

P.S. Check out my new cookbook for over 100 low FODMAP recipes, a low FODMAP meal plan, FODMAP tips, and everything you need! It’s the BEST!

<img src="https://www.rachelpaulsfood.com/wp-content/uploads/2020/10/cookbook_product-order-1-279×300.jpg" alt="

the low FODMAP IBS solution

” />

Although this recipe has not been laboratory tested, a single serving should be low in FODMAP based on ingredients *using FODMAP data available at the time of publication

Servings: 4 Preparation

time:

10

minutes Cooking time: 2-5 hours in slow

cooker Total time: 2-5 hours (depending on slow cooker settings) 10 minutes 5

–

or 6-quart slow cooker Ingredients

• 1 tablespoon and 2 teaspoons garlic-infused olive oil; divided The
  • infused oils have all the flavor and have no FODMAPs! A great way to add flavor to your food. Check out my top 11 low FODMAP tips for why!
• 1 pound (16 ounces) boneless, skinless chicken breasts, cut into 1-inch cubes

1/4 teaspoon salt, more to taste 1/

• 4 teaspoon pepper

, more to taste 2/

• 3 cup all-natural, salted, or unsalted soft peanut butter (if using no salt, you may want to add more salt to the recipe

) 1 cup canned coconut milk (whole)

• • About 1/2 can, be sure to stir or shake the milk to make sure the cream is distributed

  2

  • ounces is a low FODMAP serving

  1/

3

• cup light corn syrup

2 tablespoons rice vinegar No “

• • seasoned” rice vinegar; since the seasoned variety has added sugar
  • This is also known as rice wine vinegar

  2 tablespoons of juice

• squeezed fresh lemon (about 1 lemon); do not substitute concentrates

3/

• 4 teaspoon sesame oil

1

• teaspoon ground ginger, more to taste
  • I used about 2 teaspoons, as I like the extra flavor of ginger

  1

• /3 cup (about 5 tablespoons) of soy sauce or gluten-free soy sauce (try selecting one without onion or garlic); I prefer 2 tablespoons low sodium is a
  • low portion in FODMAP
• A pinch of cayenne pepper, in addition to taste
  • You can also use a couple of drops of hot sauce, if you like a little kick
• 1 cup (195 g) shredded zucchini
  • The zucchini will soften and almost dissolve in the sauce. If you’d rather keep it thick, cut it into strips instead of crushing it

  1

  • /3 cup (65

  g) is a low FODMAP serving

  • This is about 1 medium zucchini 1

  red or green pepper (100 g) cut into thin, long strips

• • FODMAPs are higher in red pepper than green pepper according to recent updates from Monash. If you have trouble tolerating fructose, we suggest green pepper
• 1 teaspoon cornstarch (optional)
• To serve: Chopped
  • cilantro Chopped
  • or whole peanuts
    • Peanuts contain only FODMAP traces, enjoy according to your personal tolerance 4 cups low FODMAP
  • noodles, gluten-free, cooked and drained
    • Rice noodles only have FODMAP traces, so you can enjoy this type freely. For other gluten-free pastas (see my low-FODMAP grocery shopping blog for tips), one serving is 145 grams of cooked pasta. This amount varies depending on your style of noodles, but is about 1 cup of cooked pasta You
    • can also use your favorite rice or quinoa, prepared, to serve.
    • Wait until just before serving to cook this item

How to use

• Place 1 tablespoon of infused oil at the bottom of your

slow cooker

• Add the diced chicken to the slow cooker, Season with salt and pepper
• In a medium bowl, whisk coconut milk, peanut butter, corn syrup, rice vinegar, sesame oil, lemon juice, soy sauce, 2 teaspoons oil, garlic-infused oil and spices (you may need a dip blender)
• Pour the sauce over the chicken to cover Simmer

for

• 4-5 hours or high for 2-3 hours
• About an hour before finishing, Add the grated zucchini and red pepper, stir to combine
• Once cooking is finished, taste the sauce and adjust the seasoning to your preference.
  • If you prefer a little more heat, add more cayenne. For a touch of sweetness, consider more corn syrup or

  a teaspoon of brown sugar If you want the sauce to

  • be thicker, remove about 3 tablespoons of the sauce to a small bowl and add the optional teaspoon of cornstarch. Beat to dissolve the cornstarch, then return this sauce to the slow cooker and let it simmer for about 10-15 minutes more
• Serve over noodles or rice and garnish each serving with cilantro and chopped peanuts

Printable version