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Super simple, naturally gluten free Chinese dish, a slightly different take on Peking Duck, instead done with chicken

Peking Chicken

Makes: 2 servings
Prep Time: 10 Mins
Cooking Time: 15 Mins

Nutritional info per serving

Calories 297kcals

Carbs 31g | Fat 11g | Protein 19g
Sugar 8g | Fibre 5g


2 chicken fillets
2tsp cornflour
1tsp chinese five spice
150g asparagus
1/2 red pepper
3 spring onions
100g bamboo shoots
100g bean sprouts
50g mushrooms
1 1/2tbsp tamari sauce
1/2tbsp sweet chilli sauce
2tbsp tomato puree
100ml chicken stock


1. Dice the chicken fillets into bitesize chunks. In a bowl mix together cornflour and chinese five spice, add in the chicken and mix around until all the pieces are lightly dusted.

2. Heat a little oil in a frying pan or wok until smoking hot, add the chicken and fry for a couple of minutes on a high heat to brown, turn the pieces over and fry for another couple of minutes, turn the heat down and allow the chicken to finish cooking through.

3. Remove the chicken from the pan. Add sliced asparagus, red pepper, spring onions and mushrooms to the pan along with the bamboo shoots and bean sprouts, stir fry for 2 minutes.

4. In a jug or bowl mix together the tamari sauce, sweet chilli sauce, tomato puree and chicken stock.

5. Add the chicken back to the frying pan with the vegetables and pour in the sauce, cook for a further 3-4 minutes, the sauce should thicken slightly, then serve.

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