We know that GF Chinese food can be difficult to find, so we have teamed up with our ambassador BeckyExcell to create one of her brilliant fakeaways in a live cook-along. Join us as she makes Kung Pao Chicken with fried rice from her book ‘How to make anything gluten free’ on Friday 4 February, 5.30 pm.

Kung Pao Chicken

Serves 2
Takes 15 minutes

Ingredients 

• 1 tbsp garlic infused oil
• 250g/9oz chicken breast fillets, thinly sliced
• 1 green pepper, chopped
• 1 tbsp gluten free plain  flour
• Handful cashew nuts
• Handful of spring onions greens, chopped

For the sauce

• 100g tomato ketchup
• 1 tbsp gluten free soy sauce
• 80g/6tbsp light brown sugar
• 1 tbsp minced ginger paste (optional)
• 2 tbsp white rice vinegar
• 230ml water
• 2tsp miso paste
• 1 tsp dried chilli flakes or Sichuan pepper
• 1 tsp balsamic vinegar

Method

1. Combine all the ingredients for the sauce in a small mixing bowl, giving it a good mix until everything is well combined.
2. Heat up your garlic-infused oil in a wok over a medium-high heat and fry your sliced chicken for 1 minute. Add in the green pepper and stir-fry for another 2-3 minutes, then add in your flour. Mix immediately so that the chicken and pepper are evenly coated in the flour.
3. Add in your sauce and give it a good stir until all the lumps of flour are gone. Bring to the boil and simmer for 5 minutes or until the sauce begins to thicken. Throw in the cashew nuts and chopped spring onion greens, then mix.

Making it veggie or vegan?

Use a block of extra-firm tofu cut into 2.5cm/1in chunks, coated in cornflour (cornstarch), in place of the chicken, and proceed with the recipe as directed.

Egg Fried Rice

Serves 3
Takes 15 minutes

• 190g/ 1 cup white long-grain rice
• 1 egg
• Pinch of salt
• 3 tbsp vegetable oil
• 4 tbsp sesame oil
• 3 tbsp gluten free soy sauce
• 75g/ 2/3 cup frozen peas

Method

1. Cook your rice according to the packet instructions (steamed works best here) and allow to cool completely, if you have time – ideally pop the rice into an airtight container and chill in the fridge overnight.
2. Crack the egg into a small bowl, add the salt and briefly beat with a fork.
3. Add the vegetable oil to a wok and place over a medium heat. Once hot, add beaten egg and allow to sit for around 30 seconds, then stir to break up the egg into chunks. Add in your cooked rice and stir to break it up. Once it’s a little more separated, add in your sesame oil and stir well to coat all of the rice and egg.
4. Add your soy sauce and stir again so the rice is nicely coated and doesn’t look so white.
5. Stir in your frozen peas and stir-fry for 5 minutes or until the rice starts to look a little crispy in places. If you didn’t have time to fully cool or chill in the fridge, you’ll likely need to fry for a little longer to reach that point.

Making it vegan?

Omit the egg and use crumbled, firm tofu, mixed with a pinch of ground turmeric for colour.

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