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Kung Pao

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

Kung Pao Chicken: where every bite is a fiery adventure! Cook it your way and savour the taste of takeout without the hassle!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 628
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 3 tbsp tamari
  • 2 tbsp sweet sherry
  • 1 tsp cornstach 5 g
  • 1 cube chicken stock
  • ½ cup water
Chicken
  • 650 g chicken breast cubed
  • ¼ cup cornstarch 35 g
  • salt + pepper
General
  • 2 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 green parts only, chopped
  • 10 dried red eye chilies or ¼ tsp chili flakes
  • 40 g roasted peanuts chopped
Rice
  • 280 g jasmine rice 70 g per serving
  • 2½ cups water
  • 1 tsp salt

Equipment

  • 1 large pan or wok
  • 1 rice cooker optional

Method
 

  1. Mix all sauce ingredients.
    3 tbsp tamari, 2 tbsp sweet sherry, 1 tsp cornstach, 1 cube chicken stock, ½ cup water
  2. Mix chicken with cornstarch, scallions, salt and pepper.
    650 g chicken breast, ¼ cup cornstarch, salt + pepper, 40 g scallions
  3. Make rice.
    280 g jasmine rice, 2½ cups water, 1 tsp salt
  4. Fry the chicken in the peanut oil until golden. Work in two batches. Remove.
    2 tbsp peanut oil
  5. Mix peppers with zucchini and ginger paste and fry in garlic oil until semi-soft.
    1 tbsp garlic infused oil, 1 red pepper, 1 zucchini, 1 tsp ginger paste
  6. Add the chicken and combine.
  7. Add sauce, chilli peppers .
    10 dried red eye chilies
  8. Cook until the sauce has reduced.
  9. Mix in peanuts.
    40 g roasted peanuts

Notes

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