Kung Pao Chicken

20 min 4 servings


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 🙂


  • 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


  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.


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

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Sautéed Broccoli and onion


Spinach and broccoli velouté


Yogurt and almond cake


Cream of broccoli and zucchini