Low FODMAP Kung Pao (Fakeaway)

Craving Takeout But Managing Crohn’s? Take Comfort in Low-FODMAP Fakeaways

Living with Crohn’s disease can mean navigating a delicate dance with food. The allure of a satisfying takeaway beckons, but the potential for gut discomfort can leave you hesitant. Fear not, fellow Crohn’s warriors! We can embark on a culinary adventure that tantalises your taste buds without triggering a flare-up. Welcome to the world of low-FODMAP fakeaways, where deliciousness meets gut-friendly ingredients.

This isn’t about bland substitutions or sacrificing flavour. We’re talking about clever recipe hacks and culinary creativity that unlock a world of gut-friendly comfort food you can whip up at home. So, grab your apron, ditch the greasy delivery menus, and get ready to experience the joy of cooking without the worry of a flare-up. Let’s create a flavourful and gut-happy food journey, together.

Print Recipe

Low FODMAP Kung Pao Chicken (Fakeaway)

This stir-fry is packed with flavour and protein, making it a satisfying alternative to greasy takeaway kung po chicken.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: main

Cuisine: Chinese

Diet: Gluten Free

Keyword: crohn’s friendly, low-FODMAP

Servings: 2 people

Calories: 400kcal

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

You can adjust the amount of chilli to your spice preference.
For a vegetarian option, replace the chicken with tofu or tempeh.