Kung Pao Chicken

20 min 4 servings

Nutrition

423.3 Kcal
22.6g Fat
25.3g Carbs
22.6g Net Carbs
14.6g Sugars
35g Protein

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

Ingredients

  • 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

Directions

  1. Put all the marinade ingredients in a bowl and let it sit for 15 minutes.
  2. Cook the chicken in a pan with a tablespoon of olive oil until it is done.
  3. 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.
  4. Add the chicken to the stir fry, mix, and cook a few more minutes.
  5. The chicken is ready to be served! Sprinkle some sesame seeds and decorate with chopped spring onion.

Author

Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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