Kung Pao Chicken

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.