May 17, 2018

Kung Pao Chicken (gluten & dairy free)

For Coeliac awareness week, I was challenged by @KnorrUK to recreate a dish I used to love from before being diagnosed with Coeliac Disease. I immediately knew I wanted to create a Chinese dish, as it can be so difficult to find good gluten free Chinese food, and it used to be one of my absolute favourite takeaways. I decided to make a spicy Kung Pao Chicken using the gluten free Knorr chicken stock pot and I’m so pleased with the result! Knorr stock is naturally gluten and dairy free, tasty and so versatile and gave my dish tonnes of flavour! I hope you enjoy this recipe and if you do get chance to make it, make sure to let me know what you think and tag me in any of your photos.

Scroll down for the recipe 

You will need: (serves 2-3 people)

For the marinade: 

2 tbsp gluten free soy sauce

2 tbsp Chinese white rice vinegar

1 tbsp corn flour

3 chicken breasts

For the sauce: 

1 Knorr chicken stock pot + 3 tbsp boiling water

2 tbsp gluten free soy sauce

1 tbsp Chinese white rice vinegar

1 tbsp balsamic vinegar

2 tbsp honey

1 tbsp sesame oil

For the stir Fry:

1 tsp crushed ginger

1 tsp crushed garlic

3 spring onions, chopped

Around 8 dried chilli’s, cut in half (depending on how spicy you like it)

1/2 tsp black sichuan peppers (again, add more or less depending on how spicy you like it)

Salt and pepper to taste

1 courgette, chopped

1 handful of peanuts

Serve with (optional):


Prawn crackers

Sweet chilli dip

Sesame seeds


1. Mix together your chicken marinade by combining 2 tbsp soy sauce, 2 tbsp Chinese white rice vinegar & 1 tbsp cornflour. Cut your chicken into bite sized chunks and coat in the marinade. Put aside for 10 minutes whilst you make the sauce.

2. To make the sauce (in a separate bowl) combine your Knorr chicken stock pot with 3 tbsp boiling water and mix together. Add 2 tbsp soy sauce, 1 tbsp Chinese white rice vinegar, 1 tbsp balsamic vinegar, 2 tbsp honey and 1 tbsp sesame oil. Set aside.

3. In a frying pan, add 2 tbsp sesame oil, chopped garlic and chopped ginger. Fry off and then add your chilli’s and ground black sichuan pepper corns.

4. Add in your marinated chicken and cook for around 10 minutes, until the chicken is cooked through and no longer pink.

5. Pour in your sauce and continue to cook on a medium heat for another 10-15 minutes. Season with salt and pepper.

6. In a separate saucepan, fry your courgette, spring onions and peanuts in sesame oil for a few minutes. Once cooked, add to the rest of the ingredients and mix together well.

7. Top with sesame seeds and serve with rice and prawn crackers. Enjoy!

 This post has been sponsored by Knorr UK. 

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