Kung Pao Chicken
This is Eat Burn Sleep’s gut-health-friendly Chinese takeaway recipe.
Fast foods can often dose your body up with unhealthy fats and high sodium levels. These always throw off the gut’s microbiome. When the microbiome is not abundant with good bacteria, inflammation will be higher in the body, and metabolic issues arise.
Feedback on this Kung Pan Chicken dish is that it is so delicious – and the only challenge is – keeping up with demand from friends and family!
Ingredients
- Marinade:
- 1.7lb or 800g of boneless chicken thighs cut in medium size pieces
- 2 tbsp of soy sauce or tamari sauce if you’re gluten intolerant
- 1 tbsp of honey
- 1 tbsp of sesame oil
- 2 tbsp of arrowroot powder
- 1 tsp of bicarbonate of soda
- 2 tbsp of sesame seeds
- Stir Fry:
- 2 bell peppers
- 3 springs onions
- 6 garlic cloves
- 1 tbsp of finely chopped or grated fresh ginger
- 1 tbsp of sesame oil
- 2 tbsp of fish sauce
- 1 tbsp of rice wine / Mirin
- 1 tbsp of honey
- 1 or more finely chopped deseeded chili
- Garnish:
- A sprinkle of sesame seeds and 1 chopped spring onion to decorate
Directions
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!
Serving Tips
Sprinkle some sesame seeds and decorate with chopped spring onion.
Storage Tips
This dish can be prepared in advance. It keeps in the fridge for up to 2 days.
