Remember, everyone with Crohn's is different, and what works for one person may not work for another. It's important to listen to your body and consult with a healthcare professional before making any dietary changes.

Low FODMAP Kung Pao (Fakeaway)

Low FODMAP Kung Pao Chicken

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.

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
Cook Time15 minutes
Course: main
Cuisine: Chinese
Diet: Gluten Free
Keyword: crohn’s friendly, low-FODMAP
Servings: 2 people
Calories: 400kcal


  • Wok or large frying pan
  • Spatula
  • Chopping board
  • Knife


  • 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


  • 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.


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

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