Thai Chicken
Author: Suzanne Perazzini
Serves: 4
- 2 chicken fillets
- 2 tbsp chopped fresh coriander (cilantro)
- 1 red chilli, de-seeded and chopped small
- 1 egg
- 1 tbsp white rice flour
- 1 tbsp sesame seeds
- 1 tsp garlic-infused oil
- Salt and pepper to taste
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- Slice the chicken fillets in half horizontally to create 4 fillets.
- Mix the next 7 ingredients in a shallow bowl.
- Dip the chicken in the mixture and make sure they are well covered.
- Heat some oil/butter in a frying pan and fry the chicken until just cooked through but with no pink left.
- Mix the two ingredients together and serve in a small bowl for each person.
- Serve with chips and a mixed salad.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ibs-health-issues-no-2-thai-chicken/
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