Low FODMAP Sesame Chicken - Delicious as it Looks

Name: Low FODMAP Sesame Chicken with Gluten-Free Coating
Yield: 4 servings
Ingredients: 1/4 cup gluten-free all-purpose flour blend; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 1/2 pounds boneless, skinless chicken breasts (cut into thin strips against the grain); 2 tablespoons canola oil; 1/4 cup reduced-sodium soy sauce or gluten-free tamari; 1/4 cup granulated sugar; 2 tablespoons toasted sesame seeds; 1 teaspoon toasted sesame oil; 1/4 cup fresh chopped chives

This Low FODMAP Sesame Chicken features tender chicken strips coated in gluten-free flour and finished with a light sesame-soy glaze, making it a gut-friendly alternative to takeout that's ready in minutes.

🥗Gluten-Free

Low FODMAP Sesame Chicken - Delicious as it Looks

Total

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Justapinch · by deliciousasitlooks.com

Ingredients

1/4 cup gluten-free all-purpose flour blend
1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 pounds boneless, skinless chicken breasts (cut into thin strips against the grain)

2 tablespoons canola oil

1/4 cup reduced-sodium soy sauce or gluten-free tamari

1/4 cup granulated sugar

2 tablespoons toasted sesame seeds

1 teaspoon toasted sesame oil

1/4 cup fresh chopped chives

10 Ingredients

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Instructions

1
In a large resealable plastic bag, combine the flour blend, salt and pepper. Add the chicken breast strips and shake well to coat.
2
Heat the canola oil in a large non-stick wok or skillet over medium-high heat. Add the chicken and brown well, about 3 to 4 minutes a side.
3
Reduce heat to medium and transfer chicken to a plate and set aside. Add the soy sauce and sugar to the wok or skillet and stir and cook until sugar is dissolved. Stir in the sesame seeds and sesame oil. Add the chicken back into the pan and toss gently to coat. Remove from heat, stir in the chives and serve.

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Tips & Notes

Pro tips

Pat chicken strips dry before coating to achieve better browning and crispness in the pan.
Toast the sesame seeds briefly in a dry skillet before adding to the sauce to intensify nutty flavor.
Cook the glaze separately and toss with the cooked chicken at the last moment rather than cooking them together, which prevents the coating from becoming soggy.
Use medium-high heat to avoid burning the gluten-free flour; adjust timing based on strip thickness.

Substitutions

Gluten-free all-purpose flour blend → cornstarch (use same amount; yields crispier coating)
Canola oil → avocado oil or light olive oil (neutral, high smoke point)
Reduced-sodium soy sauce or tamari → coconut aminos (lower sodium, similar umami; note: different color)

Storage & make-ahead

Store cooled chicken and sauce separately in airtight containers for up to 3 days; reheat chicken in a 350°F oven for 5 minutes to restore crispness, then combine with warmed sauce.

Common Questions

Is this recipe truly low FODMAP?

Yes. It uses tamari or gluten-free soy sauce (not regular soy), avoids garlic and onion, and relies on chives for mild allium flavor—all low FODMAP choices.