Clean Kung Pao Chicken

The other day my husband said to me, I fancy a Chinese tonight but need it healthy! His favourite dish is Kung Pao Chicken! So I got my thinking cap on and came up with a clean version!

I rolled cubes of fresh chicken in egg and then pre cooked quinoa, sprayed them with olive oil spray and placed them on baking paper on a baking tray. Put them in the oven for about 45 minutes or until they were crispy turning halfway through, depends on your oven, but mine is fan assisted so set it at 190 degrees.

For the sauce I did not really do measures I just went with the flow, I mixed gluten free soy sauce (quite a lot of it!), fresh chopped ginger (about 5 cms), fresh chopped clove of garlic (1 or 2),  cashew nuts, rice vinegar, red chillies slices small, raw organic honey (about 4 tbsps (or enough to take the strong Soy Sauce down a bit!), to thicken it a little I mixed a tiny bit of gluten free flour with water and added it slowly to the sauce.

Whilst I was cooking the sauce I steamed spiralized zucchini (2 large ones) spring onions (whole and about 10) and Pak Choy for about 10 minutes. Once the chicken was cooked and crispy I put them into the sauce and tossed until coated then added them quickly onto the bed of vegetables. Yum Yum in our tums! It was delicious!!!

If you have experimented cooking any CLEAN chinese dishes, I would love to hear your ideas, post below and share them!

Lara x

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