Before IBS/GERD, one of my favorite dishes was my Peanut Chicken with Lo Mein (recipe here). Really, anything involving peanut butter was high up on my list of favorites. It’s much more difficult to work with peanut butter now, but definitely not impossible! What’s nice about peanut butter is it packs a lot of flavor in a fairly small quantity, so you don’t need a ton to get the flavor in a recipe.
Sometime soon I’m sure I will venture into figuring out an IBS/GERD friendly version of the Peanut Chicken with Lo Mein, but for now I opted for a peanut chicken salad. Since it’s summer, chicken salad is a great versatile dish to have on hand. You can do so much with it! Eat it on some gluten free bread as a sandwich, on top of some gluten free crackers, over some baby spinach (no more than 38g at a time for IBS/GERD), inside some shelled out cucumbers like the recipe here, or inside some snow pea pods like the recipe here.
This recipe came together fairly easily (my favorite kind of recipes!). I had to play around a bit with the quantity of soy sauce (and also between whether to use that or oyster sauce), but that was about it. The result is a chicken salad with a smooth and creamy, slightly salty and slightly sweet peanut buttery dressing that is safe for Low FODMAP eaters, those with IBS and/or GERD/Acid Reflux/Heartburn, those with lactose intolerance, those who are gluten free and those who love peanut butter!
This also developed within me a newfound love of using (non-dairy) yogurt in cooking. I chose vanilla for this recipe to give a touch of sweetness, but plain yogurt works so well in cooking too, providing a tang like sour cream without all the fat (all the non dairy sour creams I have found are much higher in fat than the non dairy plain yogurts). It’s a great choice for getting a creamy texture without all of the problematic ingredients. Hooray for yogurt!