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For the chicken

2½cm/1in piece fresh root ginger, peeled and grated

2 tbsp mirin

½ tsp ground Sichuan pepper

¼ tsp ground sea salt

½ tsp crushed dried chili flakes

400g/14oz free-range chicken thighs or drumsticks

For the dressing

2 tbsp vegetable oil

½ tsp ground Sichuan pepper

½ tsp crushed dried chili flakes

1 tbsp gluten free soy sauce

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tbsp sesame seeds



Preheat the oven at 200C/400F/Gas 6. In a bowl, mix the grated ginger, mirin, ground Sichuan pepper, ground sea salt and crushed dried chilies together. Rub the mixture all over the chicken.  

Cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.

For the dressing, heat a small wok or pan and add the vegetable oil. In a small heatproof bowl, add the ground Sichuan pepper and chili flakes.

Pour the hot oil over the spices, sizzling them, and then add the gluten free soy sauce, rice vinegar and toasted sesame oil. Stir in four tablespoons of the cooking juices. Spoon this sauce over the chicken, then sprinkle with sesame seeds.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Sichuan chicken