Sesame Chicken Buddha Bowl

Going to end the year with this delicious (low fodmap) meal right here! Only four ingredients to whisk together for the sauce/marinade, the chicken and veggies are cooked on the skillet, and the extra sauce is thickened up in a separate saucepan. The original recipe calls for red bell peppers, bok choy, and bamboo shoots, which we swapped out for carrots. You can easily swap in whatever protein or vegetables you prefer though. The chicken needs to marinate for at least 4 hours, so be sure to plan ahead for that or prep everything the night before. I didn't have rice vinegar so I swapped for white wine vinegar and thought the sauce still turned out great. The original recipe link has ingredient portions for one serving, however I altered them below to what a typical 4-5 serving recipe would look like. Also, instead of splitting the sauce in half I accidentally put all the marinade in with the chicken, so I ended up boiling the entire leftover marinade to make the sauce. Boiling it down for at least 5 minutes destroys any harmful bacteria, or so the internet says. Just throwing that out there in case anyone makes the same mistake or wants to preserve some more of the sauce. Some time saving tips, you can purchase Fody's Korean BBQ Sauce & Marinade to use for the sauce, purchase pre-cooked chicken/protein, and also purchase pre-cut veggies. You can make this Buddha Bowl completely to your preference and are guaranteed a delicious, meal! We will definitely be having this again and again. 
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Sesame Chicken Buddha Bowl
Ingredients:
For Sauce/Marinade:

• 1 1/3 cup rice vinegar
• 1 cup aminos or soy sauce
• 8 Tbsp toasted sesame oil
• 4 T pure maple syrup
• 2-4 tsp tapioca starch (optional, for thickening) 

For the Bowl:

• 1.5 chicken breast, sliced into bite sized pieces
• 1 Tbsp olive oil
• 1 red bell pepper, julienned
• 4 cup baby Bok choy, sliced
• 1 1/3 cup sliced bamboo shoots (I used carrots instead)
• 2 tsp chopped cilantro (Garnish, per bowl)
• 1/2 tsp black sesame seeds (Garnish, per bowl)
• ½ to 1 cup cooked rice (Per bowl)

Directions:

1. Whisk together ingredients for marinade—except tapioca starch— in a small bowl. In a shallow dish, add chicken breast and half of the sauce/marinade. Cover and refrigerate 4-8 hours, or up to 24 hours.
2. In a small saucepan over low heat, add remaining sauce and heat until steaming, about 3 minutes. Whisk in tapioca starch until thickened, about 1 minute. Remove from heat and pour sauce into a small jar or bowl; refrigerate.
3. Heat a medium skillet or wok over medium heat. Drain marinade from chicken and discard. Place chicken on skillet and sauté 8-10 minutes or until no longer pink in the thickest part, stirring occasionally. Set chicken aside.
4. Heat 1 teaspoon olive oil in a medium skillet over medium heat, add bell pepper and bok choy, and season lightly with salt and pepper. Sauté 5-7 minutes or until crisp-tender. Stir in bamboo shoots and 3 Tbsp of the sauce, and cook 2 minutes longer.
5. Combine vegetables in a serving bowl along with brown rice and chicken. Top with chopped cilantro and sesame seeds. Drizzle with remaining sauce to taste.

Original recipe found here