Kung Pao Chicken

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

Ingredients

Serves 4

Marinade

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 

 

Garnish

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

 

Method

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.

Tell us your experience.

 
How is the EatBurnSleep lifestyle helping you?