Craving Takeaway With Crohn’s? Try A Low FODMAP Fakeaway
When a crispy, saucy stir-fry calls your name but your gut says be careful, low FODMAP Kung Pao chicken is a smart middle ground. You get big flavour, quick cooking, and a Crohn’s-friendly fakeaway at home without the mystery ingredients that sometimes cause grief.
Think simple pantry swaps, not a culinary obstacle course. Tamari instead of standard soy sauce, a light touch of heat you can control, and a cornflour slurry that gives you that glossy takeaway finish. It is weeknight-easy, budget-sensible, and kind to a cautious Crohn’s diet. If you like the idea of gut-friendly Kung Pao chicken, you are in the right place.
Low FODMAP Kung Pao Chicken (Fakeaway)
Equipment
- Wok or large frying pan
- Spatula
- Chopping board
- Knife
Ingredients
- 1 tbsp coconut oil
- 250 g boneless skinless chicken breast, diced
- 1 red pepper diced
- 1 green pepper diced
- 50 g sugar snap peas trimmed
- 1 tbsp tamari gluten-free soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 1 red chilli deseeded and finely chopped (optional)
- 1 tbsp cornflour mixed with 2 tbsp water cornstarch slurry
- Sesame seeds for sprinkling (optional)
- Cooked brown rice to serve
Instructions
- Heat the coconut oil in a wok or frying pan over medium heat. Add the chicken and stir-fry for 5-7 minutes, or until cooked through.
- Add the peppers and sugar snap peas to the pan and stir-fry for another 2-3 minutes, or until just tender-crisp.
- In a small bowl, whisk together the tamari, rice vinegar, honey, ginger, garlic powder, and chilli (if using).
- Pour the sauce into the pan with the chicken and vegetables. Bring to a simmer and cook for 1 minute.
- Add the cornflour slurry and cook for another minute, or until the sauce thickens slightly.
- Serve immediately over cooked brown rice and sprinkle with sesame seeds, if desired.
Notes
For a vegetarian option, replace the chicken with tofu or tempeh.
Why This Low FODMAP Kung Pao Chicken Can Suit Crohn’s
Takeaway-style food is often a lucky dip of spices, thickeners, and garlic-heavy sauces. Cooking at home means control. You set the chilli level, pick low FODMAP ingredients, and skip anything that tends to bother you. This is a low FODMAP chicken stir-fry with familiar supermarket bits like tamari, rice vinegar, ground ginger, and a quick cornflour slurry for silky sauce.
Crohn’s-Friendly Swaps And Tips
- Make it gluten-free Kung Pao chicken by choosing tamari labelled gluten free.
- Prefer milder heat for Crohn’s friendly stir fry? Use half a chilli or leave it out.
- Garlic cautious? Use garlic-infused oil instead of garlic powder.
- Need a tofu alternative? Try firm tofu or tempeh and press well before frying.
- Keep portions of sugar snap peas modest if you are sensitive to fibre.
- Serve with brown rice, or swap for white rice on days you want something lighter.
- Sprinkle sesame seeds at the end for nutty crunch you can control.
Serving And Prep Ideas
This fakeaway Kung Pao chicken is handy for low FODMAP weeknight dinners and speedy low FODMAP meal prep. Portion into tubs with rice for the fridge, then reheat gently with a splash of water. If you like trying low FODMAP Chinese recipes, add this to your rotation and build a list of low FODMAP dinner ideas that fit your routine. It is one of those gut-friendly recipes you can tweak for your Crohn’s diet on good and not-so-good days.
Remember This blog post is intended for informational purposes only and should not be construed as medical advice. Always consult with your doctor to discuss your individual situation and determine the best course of treatment for you. Do not start or stop medications without speaking to a doctor. Do not change your diet without speaking to your doctor or a healthcare professional.
