Low FODMAP Crispy Salt and Pepper Chicken with Asian Salad

Name: Low FODMAP Crispy Salt and Pepper Chicken with Asian Salad
Prep time: 600 min
Total time: 600 min
Yield: 4
Cuisine: Chinese
Ingredients: 8 pieces Chicken Thigh (8 chicken thigh (bone in with skin)); 2 tbsp Garlic Infused Oil (2 tbsp garlic infused oil*); 1 tsp Black Pepper (1 tsp black pepper (coarsely ground)); 1 tsp Sea Salt (1 tsp sea salt); ¼ tsp Red Pepper Flakes (0.25 tsp dried chilli flakes*); 1 piece Carrot (1 large (120.48192771084 g) carrot (peeled & sliced into matchsticks)); ½ cup Bean Sprouts (0.5 cup (52.083333333333 g) bean sprouts); 0.3 cup Cilantro (0.3 cup (6 g) fresh cilantro (loosely packed)); 3 tbsp Scallion (3 tbsp green onions/scallions (green leaves only, finely sliced)*); 1 tbsp Lime Juice (1 tbsp fresh lime juice); 1 tsp Sesame Seeds (1 tsp sesame seeds (lightly toasted)*); 1 piece Lime (1 large lime (cut into wedges, for serving)); 250 g Bok Choy (250 g bok choy (pak choi)); 1 tbsp Oyster Sauce (1 tbsp oyster sauce); 2 tsp Sesame Oil (2 tsp sesame oil); 1 tsp Ginger (1 tsp grated/crushed ginger*)

Low FODMAP Crispy Salt and Pepper Chicken with Asian Salad - Dinner (Chinese)

600 minChinese

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Gluten Free
Dairy Free
Egg Free
Soy Free

Ingredients

For 4 servings

Chicken Thigh8 pieces · 8 chicken thigh (bone in with skin)
Garlic Infused Oil2 tbsp · 2 tbsp garlic infused oil*
Black Pepper1 tsp · 1 tsp black pepper (coarsely ground)
Sea Salt1 tsp · 1 tsp sea salt
Red Pepper Flakes¼ tsp · 0.25 tsp dried chilli flakes*
Carrot1 piece · 1 large (120.48192771084 g) carrot (peeled & sliced into matchsticks)
Bean Sprouts½ cup · 0.5 cup (52.083333333333 g) bean sprouts
Cilantro0.3 cup · 0.3 cup (6 g) fresh cilantro (loosely packed)
Scallion3 tbsp · 3 tbsp green onions/scallions (green leaves only, finely sliced)*
Lime Juice1 tbsp · 1 tbsp fresh lime juice
Sesame Seeds1 tsp · 1 tsp sesame seeds (lightly toasted)*
Lime1 piece · 1 large lime (cut into wedges, for serving)
Bok Choy250 g · 250 g bok choy (pak choi)
Oyster Sauce1 tbsp · 1 tbsp oyster sauce
Sesame Oil2 tsp · 2 tsp sesame oil
Ginger1 tsp · 1 tsp grated/crushed ginger*

Make it mine in the app

Steps

1Preheat the oven to 180ºC (355ºF) fan forced. Place a wire rack into a roasting tray. Place the chicken thighs skin up on the rack and pat dry with a paper towel. Brush the thighs with garlic infused oil.
2Measure the sea salt, chilli flakes and fresh ground black pepper into a small bowl. Mix well, then sprinkle evenly over the chicken thighs. Place the chicken thighs in the oven and roast for 45 - 55 minutes until the skin is crispy and the chicken is cooked through (the juices should run clear).
3While the chicken roasts make the Asian salad. Peel and slice the carrot into match sticks, rinse and drain the bean sprouts, roughly chop the fresh cilantro/coriander, and finely slice the green leaves of the spring onion/green onion. Place the carrot, bean sprouts, cilantro/coriander and spring onion/green onion into a large bowl and squeeze over the lime juice. Toast the sesame seeds in a frypan over medium-low heat for 1-2 minutes until lightly golden. Then sprinkle over the salad.
4Once the chicken is cooked, remove it from the oven and place to one side. Place a large non-stick frypan over medium heat. Slice the bok choy into quarters and add to the pan along with the sesame oil, oyster sauce and crushed ginger. Add a splash of water to the pan and cover it with a lid. Cook for 2 to 3 minutes, stirring occasionally, until the bok choy is wilted and the stems are tender. Then remove from the pan.
5Serve the crispy low FODMAP salt and pepper chicken thighs with the Asian salad, pan-fried bok choy and lime wedges on the side. Enjoy!