Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons garlic-infused olive oil
• 2 tablespoons low-sodium gluten-free soy sauce (or tamari)
• 1 tablespoon maple syrup (or other low FODMAP sweetener)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• Salt and pepper to taste
• Optional toppings: chopped green onions (green parts only), sesame seeds

Instructions:

1. In a bowl, whisk together garlic-infused olive oil, low-sodium soy sauce (or tamari), maple syrup, rice vinegar, sesame oil, freshly grated ginger, salt, and pepper to create the marinade.
2. Place the thinly sliced chicken breasts in a shallow dish or resealable plastic bag, and pour the marinade over the chicken. Ensure the chicken is well coated with the marinade. Cover or seal the dish/bag and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat your grill or grill pan over medium-high heat.
4. Once the grill is hot, remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15-20 minutes.
5. Grill the chicken for about 4-5 minutes per side, or until cooked through and nicely charred on the outside. Cooking time may vary depending on the thickness of the chicken.
6. Remove the chicken from the grill and let it rest for a few minutes before slicing it thinly.
7. Serve the hibachi chicken slices with your favorite low FODMAP sides such as steamed rice, grilled vegetables, or a side salad.
8. Garnish with chopped green onions (green parts only) and sesame seeds, if desired.