Southern-Style Succotash (Low-FODMAP)

Today, we’re bringing you a fun little dish that is reminiscent of my childhood days visiting a theme park called Silver Dollar City: succotash!

It’s a yummy treat that I used to love. Call me a weird child, but I’ve always been fond of fresh vegetables – and this dish is full of them.

The recipe below makes enough for two people, so plan accordingly for your needs. Also keep in mind that some ingredients (okra, squash) have daily FODMAP limits.

Utensils/appliances you’ll need:

• Cutting board and knife
• One medium and two small mixing bowls
• Measuring cups
• Measuring spoons
• Large skillet/wok

The Recipe

Ingredients you’ll need:

• A package of boneless, skinless chicken breast tenders (typically about 3/4 of a pound), sliced fajita-style
• 1/2 cup okra, cut into 1/4-inch pieces (ends removed)
• 1 egg
• 1/2 cup gluten-free flour
• 1/2 teaspoon paprika
• 1/2 cup yellow squash, thinly sliced
• 1/2 cup green bell pepper, thinly sliced
• 1/2 cup frozen cut corn (We like this kind, but here is a good guide for navigating different types of corn if you would like a different type.)
• 1/8 cup garlic oil, divided
• Salt and pepper, to taste

Directions:

• Before cooking anything, prep your vegetables and chicken (if you haven’t already) as outlined in the ingredients list.
• Add the gluten-free flour and paprika to one small mixing bowl, stirring until combined, and then the egg to the other small mixing bowl; beat the egg.
• Toss the okra pieces in the egg, and then transfer them to the flour bowl; toss until lightly coated. Set aside.
• Add one teaspoon of garlic oil to the skillet and preheat to medium heat on your stovetop. Sauté the sliced bell pepper until tender, and then set aside in medium-sized mixing bowl.
• Add the corn and squash to the skillet, cooking until soft. Set aside in medium-sized mixing bowl.
• Add another teaspoon of garlic oil and the sliced chicken to the skillet. Cook until lightly browned on the outside and white all the way through on the inside (about 3-4 minutes and then flipping for an additional 3-4 minutes on the other side). Set aside in medium-sized mixing bowl.
• Add the remaining garlic oil to the skillet, and then add the breaded okra. Fry until golden brown on all sides. Add salt and pepper to taste; then return all cooked ingredients in the medium-sized mixing bowl back into the skillet and stir until all food is reheated.

After that, your succotash is ready to serve! Enjoy!