2 skinless chicken breasts
1 tbsp vegetable oil
1½ tbsp low FODMAP chili sauce
2 tsp grated ginger
2 tbsp mirin
2 tbsp rice vinegar
1 tbsp sesame seeds, toasted
Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides.
Heat a grill pan and cook the pieces for 2-3 mins each side.
While the chicken is cooking, mix the chili sauce, ginger, mirin and vinegar with a little seasoning in a small bowl.
Brush over the chicken as it cooks – wait until it is grilled on one side first before brushing, or it will burn.
Top with the chicken and sesame seeds.
Recipe adapted from: Good Food