Kung Pao Chicken

Here’s my gut health friendly take on a classic Chinese dish! I have it with broccoli on the side 🙂


Serves 4


800g or 28 oz of boneless chicken thighs cut in medium size pieces

2 tablespoons of soy sauce or tamari sauce if you’re gluten intolerant

1 tablespoon of honey

1 tablespoon of sesame oil 

2 tablespoons of arrowroot powder

1 teaspoon of bicarbonate of soda

2 tablespoon of sesame seeds 


Stir fry

2 bell peppers

3 springs onions

6 garlic cloves

1 tablespoon of finely chopped or grated fresh ginger

1 tablespoon of sesame oil

2 tablespoons of fish sauce

1 tablespoon of rice wine / Mirin 

1 tablespoon of honey

1 or more finely chopped deseeded chili 



A sprinkle of sesame seeds and 1 chopped spring onion to decorate 


Nutritional Info

Per serving

Kcal 423.3

Fat 22.6 g

Saturated 1.5 g

Carbs 25.3 g

Net carbs 22.6 g

Sugars 14.6 g

Protein 35 g



Put all the marinade ingredients in a bowl and let it sit for 15 minutes.

Cook the chicken in a pan with a tablespoon of olive oil until it is done.

In the meantime, start your stir fry. Add the sesame oil to a pan with the garlic, ginger, and chili. Cook for 5 minutes on medium heat before adding the finely chopped spring onions and bell peppers cut in small pieces followed by the fish sauce, rice wine, and honey. Cook for a further 10 minutes or until soft.

Add the chicken to the stir fry, mix, and cook a few more minutes.

The chicken is ready to be served! Sprinkle some sesame seeds and decorate with chopped spring onion.

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