Celebrate Chinese New Year 2021 at home

Chinese New Year falls on the 12th of February 2021 and this year marks the Year of the Ox. It is China’s most important festival and a time to celebrate and be home with the family.

Celebrations last around 16 days, of which 7 are a national holiday (11th-17th February), the celebrations come to and end after the Lantern Festival on February 26th. The celebrations include lots of decorations, delicious food, fireworks and gift giving. Looking for something fun to do in lockdown? Why not celebrate Chinese New Year this year and try making these delicious low carb recipe ideas.

Chinese Kung Pao Chicken with Egg Fried ‘Rice’

Prep time 10 minutes
Cook time 35 minutes
Serves 4

For the kung pao chicken:
600g Chicken Thighs
2 Garlic Cloves
1 tsp Fresh Ginger
2 Sticks of Celery
1 Medium Red Pepper
2-3 Red Chillies (adjust to taste)
80g Peanuts
2 tbsp Olive Oil
2 tbsp Soy Sauce

For the egg fried ‘rice’:
2 tbsp Olive Oil
1 Large Carrot
2 Garlic Cloves
1 Medium Cauliflower
2 Large Eggs, beaten
2 tbsp Soy Sauce

To garnish:
4 Spring Onions, sliced
1 tbsp Sesame Seeds

Preparation Method

  1. Prepare the ingredients for the chicken by dicing the chicken, mincing the garlic, grating the ginger and roughly chopping the celery, red pepper, chillies and peanuts.
  2. Heat one tablespoon of the olive oil in a large frying pan over a medium heat and then add the chicken, garlic and ginger. Cook for 5-7 minutes until just cooked through before removing from the pan and setting aside.
  3. Add the remaining tablespoon of olive oil to the frying pan and add the celery, red pepper and chillies and cook for 5 minutes.
  4. Add the chicken back to the pan containing the celery along with the soy sauce and peanuts, cook for a further few minutes before setting aside.
  5. Prepare the egg fried ‘rice’ by heating the olive oil in a frying pan and cubing the carrot, mincing the garlic cloves and grating the cauliflower.
  6. Add the carrot and garlic to the frying pan and frying for a few minutes. Add the cauliflower rice and continue to cook until browned.
  7. Whisk the eggs, then make a well in the middle of the cauliflower rice, reduce the heat and add the eggs. Stir gently until the eggs are fully cooked.
  8. Stir in the soy sauce, then serve with the kung pao chicken and garnish with chopped spring onions and sesame seeds.

Nutritional values per serving

Calories 479 kcal|Carbohydrates 13g|Total Fat 28g|Protein 42g|

Chinese Fakeaway Yuk Sung

Prep time 20 minutes
Cook time 40 minutes
Serves 4


2 Garlic Cloves
1 Medium Red Chilli
2cm Ginger
150g Celery
1 Medium Pepper
4 Spring Onions
2 tbsp Olive Oil
500g Pork Mince
1 x 225g Tinned Water Chestnuts (140g drained weight)
1 Beef Stock Cube
1 tbsp Soy Sauce
60g Cashew Nuts
1 tbsp Oyster Sauce
300g Lettuce
4 tsp Sesame Seeds


  1. Start by preparing the ingredients. Crush the garlic and finely slice the chilli and ginger. Chop the celery, pepper and spring onions.
  2. Heat the oil in a non-stick frying pan over a medium heat. Add the garlic, chilli, ginger, celery, spring onions and peppers and cook for 5-7 minutes. Add the pork mince and cook until browned.
  3. Whilst the meat is cooking chop the water chestnuts and add to the mixture.
  4. Cook for a further 5 minutes, then add the stock cube, soy sauce, cashews and oyster sauce to the pan and stir through. Cook for a further 15 minutes.
  5. Separate the lettuce into leaves. Serve the Yuk Sung on the lettuce leaves, sprinkle with sesame seeds and fold into wraps.

Nutritional values per serving

Calories 360 kcal|Carbohydrates 10g|Total Fat 22g|Protein 30g

Peking Duck

Prep time 20 minutes
Cook time 20 minutes
Serves 4


For the duck:
400g Duck Breast
2 tsp Chinese five spice
½ Medium Cucumber
4 Spring Onions
12 Iceberg Lettuce leaves

For the hoisin sauce
4 tbsp Soy Sauce
2 tbsp Smooth Almond Butter
2 tsp White Wine Vinegar
½ tsp Garlic Purée
2 tsp Sesame Oil
2 tbsp Water

Preparation method:

  1. Preheat the oven to 180°C /200°C (400°F/420°F).
  2. Pat the skin of the duck breast with a kitchen towel to remove excess moisture. Gently score the skin with a knife and sprinkle over the Chinese 5 spice.
  3. Heat a frying pan on the hob over a medium to high heat without oil. Place the breast skin side down in the hot frying pan. Cook for 5 minutes until the skin turns golden brown; turn over and seal the meat for 1 minute. Pour off excess fat regularly.
  4. Place the duck breast skin side up on a baking tray in the middle of the preheated oven. Cook for 15-18 minutes, depending on how you like your duck cooked. When the duck is cooked to your liking, rest the meat in a warm place for 5-10 minutes before serving.
  5. Whilst the duck is cooking prepare your low carb hoisin sauce.
  6. Combine the soy sauce, almond butter, vinegar, garlic purée and sesame oil in a small saucepan.
  7. Heat over a low heat until the almond butter melts and the sauce becomes glossy, this may take about 5 minutes, if the sauce looks lumpy keep heating and stirring until it combines. Depending how thick you like the sauce, whisk in the water 1 tbsp at a time until your preferred sauce thickness and then place the sauce to the side in a bowl and allow to cool (the sauce will thicken more when cooled).
  8. Next prepare the remaining ingredients; slice the cucumber into thin batons, and chop the spring onions up into small chunks. Then separate the lettuce leaves.
  9. When the duck is cooked, slice into thin slices. Then create your lettuce wraps by layering the cucumber, spring onions and duck breast on a lettuce leaf and drizzling with the hoisin sauce.

Nutritional Information per serving
Calories 391 kcal |Carbohydrates 8g |Total Fat 30 g |Protein 22 g|

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