Healthy Kung Pao Chicken & Egg Fried Rice


(Recipe serves 3)

For the chicken:

  • 1 tsp coconut oil
  • 390g chicken breast, sliced
  • 1 spring onion, sliced
  • 2 garlic gloves, chopped
  • 1 inch piece ginger, grated or finely chopped
  • 1 red pepper, diced
  • 30g cashews, slightly crushed
  • 70g baby sweetcorn, sliced
  • 2 1/2 tbsp light soy sauce
  • 3 1/2 tsp honey
  • 2 tbsp and 1 tsp sriracha
  • Good pinch of black pepper

For the rice:

  • 1 tsp coconut oil
  • 210g wholegrain rice
  • 2 medium eggs
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 80g frozen peas


  1. Start by boiling your rice for 22-25 minutes until cooked. Leave the rest of the instructions till your rice has 10 minutes left.
  2. Now, fry your chicken on a medium heat in coconut oil for 2 minutes before adding the garlic, ginger, spring onions and red pepper.
  3. Turn the heat down to medium-low and cook for 5-8 minutes until your chicken is nearly cooked.
  4. Meanwhile, mix together the soy sauce, honey, sriracha and black pepper in a bowl for the sauce.
  5. Once the chicken is nearly cooked (but not completely), mix in the cashews and sauce then turn the heat up so the sauce bubbles. Leave this to bubble for a couple of minutes.
  6. In another pan/wok, fry your peas and baby sweetcorn in coconut oil for 4-5 minutes until cooked and drain your rice (this should be cooked by now)
  7. Add your eggs and stir well in the bottom of the pan to create a scramble with the veg.
  8. Add the rice and quickly stir in the soy sauce and fish sauce.
  9. Serve while hot and enjoy your Kung Pao ‘Fakeaway’. This is also a great meal to keep leftovers in the fridge!
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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