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Tasty Low FODMAP Lemongrass Chicken recipe is bursting with vibrant flavors from fresh lemongrass and herbs. Perfect for a Low FODMAP and gluten-free diet, it’s a fragrant and delicious dish that pairs well with rice or veggies, making it an excellent choice for lunch or dinner.

Tasty Low FODMAP Lemongrass Chicken

This Lemongrass Chicken recipe features tender, marinated chicken infused with lemongrass, ginger, and lime, making it a flavorful and fragrant dish. This recipe is designed for a low FODMAP diet, ensuring it is both gluten-free and suitable for those with sensitive digestive systems. It's perfect for grilling or pan-frying, and pairs well with rice, rice noodles or salad for a light, healthy meal.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine asian
Servings 6 people
Calories 540 kcal

Ingredients
  

For the Chicken

  • 2 lbs Boneless Chicken Thighs, or Breast
  • 2 tbsp Neutral Flavored Oil (Avocado Oil Recommended)
  • 2 tbsp Honey
  • 2 tbsp Low-Sodium Soy Sauce
  • 3 tbsp Mild Fish Sauce
  • 3 tbsp Grated Ginger
  • 1/3 cup Lime Juice
  • 8 stalks Lemon Grass
  • 1 bunch Green Onions: Chopped

For the Bowls

  • 1 batch Lemon Grass Chicken
  • 4 cups Shredded Lettuce
  • 2 cups Bean Sprouts
  • 1-2 English Cucumber: Sliced Thin
  • 1 cup Cilantro
  • 1 cup Thai Basil
  • 2-3 Carrots Julienne
  • 12 ounces Rice Vermicelli Noodles

For The Sauce

  • 1/4 cup Warm Water
  • 3 tbsp Fish Sauce
  • 3-4 tbsp Honey
  • 1/3 cup Lime Juice: Fresh Squeezed Recommended
  • 1 Thai Bird Chili, Minced (For Garnish)

Instructions
 

Making the Chicken

  • Blend lime juice, fish sauce, honey, oil, soy sauce, black pepper, fresh ginger, lemongrass, and green onions in a blender or food processor until the mixture is smooth and well combined.
  • Place the chicken and marinade in a large zip-top bag or a large bowl. Mix the chicken until it's evenly coated with the marinade. Seal the bag or cover the bowl, and refrigerate for at least 30 minutes to an hour to allow the flavors to infuse.
  • Preheat Grill, or Broiler on medium-high heat.
  • When the grill or broiler is preheated, arrange the chicken on the grill or a baking sheet, ensuring the pieces are evenly spaced. Cook for 10-15 minutes, turning once halfway through. Continue cooking until the chicken is golden brown and the internal temperature reaches at least 165°F.
  • Move the cooked chicken to a clean plate or bowl, then loosely cover it with foil. Let the chicken rest for at least 5 minutes to allow the juices to redistribute into the chicken.
  • Set chicken aside, and move onto making the Bowls. We recomend you serve the chicken hot/warm with green onions and a squeeze of fresh lime juice for an added burst of flavor.
    Alternatively, you can refrigerate the chicken in a sealed container for later use.

Making the Bowls and Sauce

  • Gather your cooked lemon grass chicken portions.
  • Cook the rice noodles according to the package instructions, then drain them thoroughly.
  • In a bowl, combine warm water and honey, whisking until the honey is fully dissolved. Add lime juice, fish sauce, minced ginger, and Thai chilies, then whisk until everything is well combined.

Serving the bowls

  • Add the noodles to a serving bowl, then top with chicken, cucumber, carrots, lettuce, bean sprouts, cilantro, mint, and Thai chili. Feel free to experiment with your favorite garnishes for added flavor and texture.
  • Serve warm, drizzled with a generous amount of sauce.
Keyword chicken, gluten-free chicken recipe, healthy low FODMAP recipe, lemongrass chicken gluten-free, Low FODMAP lemongrass chicken, low FODMAP meals