Is there anything better than Chinese takeaway? 🥡 It can be difficult to find restaurants that are able to cater for gluten free. Soy sauce is any celiac’s nightmare 😬 so we’re big fans of the fakeaway!

This Kung Pao Chicken is 🔥 Just as good as the ones we used to order. While it may not be as easy as clicking a button online, this recipe isn’t difficult at all. No more awkward phone calls about cross-contamination! 🙌

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Kung Pao: Meet the ingredients

Chicken Breast: Chicken breast is a lean protein source, offering about 43 grams of protein per serving. High in protein, it supports muscle growth and repair while being low in fat, making it an excellent choice for those looking to maintain a healthy weight.

Zucchini and Red Peppers: These vibrant vegetables are not just for show! Zucchini is low in calories and high in water content, making it great for hydration. It’s also rich in antioxidants, which help combat oxidative stress. Red peppers are a fantastic source of vitamin C, known for boosting the immune system and promoting skin health.

Peanuts: Often overlooked, peanuts add a delightful crunch and are packed with healthy fats, protein, and fibre. They contain heart-healthy monounsaturated fats and are rich in antioxidants, which can help reduce inflammation.

Ginger and Garlic: Both ingredients are celebrated for their medicinal properties. Ginger aids digestion and has anti-inflammatory effects, while garlic is known for its ability to boost the immune system and lower blood pressure.

Tamari and Sweet Sherry: For those who are gluten-sensitive, tamari offers a gluten-free alternative to soy sauce without sacrificing flavour. Sweet sherry adds depth to the sauce, and while it should be consumed in moderation, it contains antioxidants that can be beneficial.

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Kung Pao (gluten free, dairy free, low FODMAP)

Kung Pao Chicken: where every bite is a fiery adventure! Cook it your way and savour the taste of takeout without the hassle!

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Chinese

Servings 4

Calories 628 kcal

Equipment

1 large pan or wok
1 rice cooker optional

Ingredients

Sauce

3 tbsp tamari
2 tbsp sweet sherry
1 tsp cornstach 5 g
1 cube chicken stock
½ cup water

Chicken

650 g chicken breast cubed
¼ cup cornstarch 35 g
salt + pepper

General

2 tbsp peanut oil for chicken
1 tbsp garlic infused oil
1 red pepper 150 g – diced
1 zucchini 320 g – diced
1 tsp ginger paste
40 g scallions green parts only, chopped
10 dried red eye chilies or ¼ tsp chili flakes
40 g roasted peanuts chopped

Rice

280 g jasmine rice 70 g per serving
2½ cups water
1 tsp salt

Instructions

Mix all sauce ingredients.
3 tbsp tamari, 2 tbsp sweet sherry, 1 tsp cornstach, 1 cube chicken stock, ½ cup water
Mix chicken with cornstarch, scallions, salt and pepper.
650 g chicken breast, ¼ cup cornstarch, salt + pepper, 40 g scallions
Make rice.
280 g jasmine rice, 2½ cups water, 1 tsp salt
Fry the chicken in the peanut oil until golden. Work in two batches. Remove.
2 tbsp peanut oil
Mix peppers with zucchini and ginger paste and fry in garlic oil until semi-soft.
1 tbsp garlic infused oil, 1 red pepper, 1 zucchini, 1 tsp ginger paste
Add the chicken and combine.
Add sauce, chilli peppers .
10 dried red eye chilies
Cook until the sauce has reduced.
Mix in peanuts.
40 g roasted peanuts

Notes

If you’re planning to have leftovers, consider making just enough rice and make fresh rice the next day.

Keyword aromatic, flavorful, spicy

Kung Pao (gluten free, dairy free, low FODMAP)

Kung Pao: Meet the ingredients