Low FODMAP : Chicken yakitori


500g/1lb chicken breast, cut into 2.5cm/1in pieces

1 red pepper, deseeded and cut into chunks

3 tbsp mirin

3 tbsp Japanese soy sauce

3 tbsp sake (rice wine)

1 tsp sugar


Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with  pepper.

Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves.

Heat a griddle pan and brush the chicken with the glaze.

Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze.


Recipe from Good Food magazine

IBS Sano Plus
Share on Facebook Share on Twitter Share on Tumblr Print
Home IBS Sano IBS Health Search