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!
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.