Gluten-Free Chicken Pao
Savor the bold and vibrant flavors of this Gluten-Free Chicken Pao, a modern twist on a culinary classic crafted for those embracing a gluten-free lifestyle. Succulent, bite-sized pieces of golden-browned chicken are paired with crisp red bell peppers, aromatic garlic, and zingy ginger before being tossed in a sweet-and-spicy glaze made with gluten-free soy sauce, rice vinegar, honey, and chili garlic paste. This quick and easy dish comes together in just 40 minutes, making it ideal for busy weeknights without sacrificing flavor. Finished with a garnish of fresh green onions and nutty sesame seeds, this dish is a visually stunning and flavorful delight that pairs beautifully with steamed rice or quinoa. Perfect for serving four, it’s a comforting yet zesty meal that proves gluten-free dining can be packed with both taste and texture!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 tablespoons chili garlic paste
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 unit red bell pepper, sliced
- 3 units green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place them in a bowl.
Add the cornstarch to the chicken pieces and toss until all pieces are evenly coated.
In a large pan, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the chicken to the pan in a single layer and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Add minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add sliced red bell pepper to the pan and sauté for 2-3 minutes until the peppers are tender-crisp.
In a small bowl, combine gluten-free soy sauce, rice vinegar, honey, and chili garlic paste. Mix well.
Return the cooked chicken to the pan and pour the soy sauce mixture over the chicken and vegetables.
Stir well to coat the chicken and vegetables with the sauce, cooking for an additional 2-3 minutes.
Add the sliced green onions and sesame seeds, tossing everything together to combine.
Serve hot, garnished with additional green onions and sesame seeds if desired.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 42.6 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1656 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
