Kung Pao (gluten free, dairy free, low FODMAP)

Last updated on 7.11.2023

Is there anything better than Chinese takeaway? 🥡 It can be difficult to find restaurants that are able to cater for gluten free. Soy sauce is any celiac’s nightmare 😬 so we’re big fans of the fakeaway!
This Kung Pao Chicken is 🔥 Just as good as the ones we used to order. While it may not be as easy as clicking a button online, this recipe isn’t difficult at all. No more awkward phone calls about cross-contamination! 🙌
Made with zucchini (courgettes), red peppers and sherry. Link in bio for the recipe.

This recipe is for 4 servings. Each serving (without rice) is about 397 kcal (43 g protein, 16 g carbs, 17 g fat). Add another 231 kcal per 70 g serving of rice.


Sauce ingredients

3 tbsp tamari
2 tbsp sweet sherry
1 tsp (5 g) cornstach
1 cube chicken stock
1/2 cup water

Chicken ingredients

650 g chicken breast – thinly sliced against the grain
1/4 cup (35 g) cornstarch
salt + pepper

General ingredients

1+1 tbsp peanut oil – for chicken
1 tbsp garlic infused oil
1 red pepper (150 g) – diced
1 zucchini (320 g) – diced
1 tsp ginger paste
40 g scallions
10 dried red eye chillies
40 g roasted peanuts – chopped

280 g jasmine rice – 70 g per serving.

Cooking instructions

Mix all sauce ingredients.
Mix chicken with cornstarch, salt and pepper.
Fry the chicken in the peanut oil until golden. Work in two batches. Remove.
Mix peppers with zucchini and ginger paste and fry in garlic oil until semi-soft.
Add the chicken and combine.
Add sauce, chilli peppers and scallions.
Cook until the sauce has reduced.
Mix in peanuts.

If you’re planning to have leftovers, consider making just enough rice and make fresh rice the next day.

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