December 20, 2024
Fish Ceviche
October 7, 2024Chicken Yakimeshi
Description
Chicken yakimeshi is a delicious and satisfying dish that combines tender chicken, flavorful vegetables, and aromatic rice. Feel free to get creative with the vegetables you use and customize the dish to your liking!
Instructions
- Make sure your rice is cooked and cooled, as freshly cooked rice can be too sticky. Dice the chicken breasts into small, bite-sized pieces. Dice your mixed vegetables into small, uniform pieces. Chop the green onions.
- Heat the garlic-infused oil in a large skillet or wok over medium-high heat.
- Add the diced chicken to the hot pan. Stir-fry until the chicken is cooked through and no longer pink.
- Push the cooked chicken to the side of the pan and add the diced low FODMAP vegetables. Stir-fry them until they're slightly cooked and tender.
- Push the chicken and vegetables to the side of the pan and pour the beaten eggs into the empty space. Allow the eggs to cook for a few moments until they start to set, then scramble them with a spatula.
- Drizzle the gluten-free soy sauce or tamari over the rice and stir-fry everything together. The soy sauce will add flavor and color to the dish.
- Grate fresh ginger directly into the pan. Ginger adds a wonderful aromatic note to the dish.
- Stir-fry everything together for a few more minutes until the flavors meld and the rice is heated through. You can let the rice develop a slightly crispy texture if desired.
- Taste the chicken yakimeshi and season with salt and pepper as needed. You can also add a touch of sesame oil for extra flavor.
- Stir in most of the chopped green onion tops, reserving some for garnish.
- Transfer the low FODMAP chicken yakimeshi to serving plates, garnish with the reserved green onion tops, and optionally sprinkle with sesame seeds or red pepper flakes.
Ingredients
- 2 cups cooked and cooled Japanese short-grain rice (leftover rice is best)
- 2 boneless, skinless chicken breasts, diced
- 1 cup low FODMAP vegetables (zucchini, bell peppers, carrots, spinach), diced
- 2-3 eggs, lightly beaten
- 3-4 green onions (green parts only), chopped
- 3 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon garlic-infused oil (use only the oil, not the solids)
- 1 teaspoon grated fresh ginger (make sure it's within your tolerance level)
- Salt and pepper to taste
