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.
Sesame Chicken Buddha Bowl
Original recipe found here
Sharing the recipes I prepare to help others eat more real food and begin their journey to a healthier life.