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Low FODMAP Sesame Chicken
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Low FODMAP | Recipe


  • ½ cup low FODMAP broth (I used ½ teaspoon Fody’s Vegetable Soup Base + ½ cup water)
  • ½ cup reduced-sodium soy sauce (or tamari for gluten-free)
  • ¼ cup packed brown sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon garlic-infused olive oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame seeds (toasted or raw)
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground ginger
  • 12 tablespoons avocado oil (or vegetable oil)
  • 1 to 1.25 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces


  1. In a glass measuring cup (or small bowl), whisk together the low FODMAP broth, soy sauce, brown sugar, cornstarch, garlic-infused oil, rice vinegar, sesame seeds, and ginger.
  2. Heat avocado oil in a large skillet over medium-high heat. Once hot, add the chicken pieces. Brown the chicken on all sides and cook until the center of the chicken is no longer pink, about 8-10 minutes. Chicken is considered fully-cooked when a food thermometer inserted into the thickest part reads 165°F.
  3. Reduce heat to medium. Add the sauce and bring to a simmer. Cook, stirring occasionally, until the sauce thickens and turns glossy, about 5-7 minutes.
  4. Serve chicken warm over cooked rice and a side of steamed low FODMAP vegetables. Top with optional sliced green onion tops (green parts only) and a sprinkle of sesame seeds.
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