30 Minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 4 • Skip the takeout. This kung pao chicken has an authentic taste without any of the ingredients that trigger your IBS. It’s even better the next day so make enough for leftovers!

INGREDIENTS:

3 cups of cooked jasmine or other white rice

1 1/2 pounds boneless skinless chicken breasts, cubed

1 tablespoon arrowroot powder or cornstarch

1 tablespoon dry sherry

1 tablespoon gluten-free low sodium soy sauce

1 teaspoon garlic scape powder

INGREDIENTS SAUCE:

1/3 cup gluten-free low sodium soy sauce

1 tablespoon dry sherry

2 tablespoons maple syrup

1 tablespoon hoisin sauce (make our Hoisin Sauce)

2 tablespoons balsamic vinegar

1/2-2 teaspoons red pepper flakes (or to your taste)

1 teaspoon arrowroot powder or cornstarch

8 ounces oyster mushrooms – chopped (optional)

4 tablespoons toasted sesame oil or avocado oil

2 red bell peppers, thinly sliced

1-inch fresh ginger, grated

Freshly ground black pepper

1/2 cup roasted peanuts

4 green onions thinly, sliced, plus more for serving

DIRECTIONS:

Prepare your rice according to package instructions.

In a medium bowl, combine 1 tablespoon arrowroot powder or cornstarch, 1 tablespoon sherry, 1 tablespoon soy sauce, and the garlic scape powder. Stir to combine, then add the cubed chicken and toss to combine.

To make the sauce: In a mason jar, combine 1/2 cup water, 1/3 cup soy sauce, 1 tablespoon sherry, the maple syrup, hoisin, balsamic, pepper flakes, and 1 teaspoon arrowroot powder or cornstarch. Shake to combine and set aside.

Heat 2 tablespoons of toasted sesame oil over medium heat. When the oil shimmers add the meat in one layer and spread out so it cooks quickly. Stir 1-2 times, until it becomes crispy, about 5 minutes. Remove from heat and keep warm. Add another tablespoon of oil and cook the rest of the meat in batches and then cook the mushrooms, bell peppers, and ginger in the same way, cook the vegetables another 2-3 minutes. Add the meat back to the pan with the cooked vegetables. Add a good grinding for fresh black pepper. Pour in the sauce and bring to a boil over medium-high heat. Reduce heat and cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in peanuts, and green onions, cook for another 2 minutes.

Serve the chicken over bowls of steamed rice or even better, with our best coconut rice.

Top with additional green onions.

Enjoy!

Original recipe inspired by Tieghan Gerard of Half Baked Harvest

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