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.
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.
For a vegetarian option, replace the chicken with tofu or tempeh.