Gluten-Free Chili Chicken
Experience the perfect fusion of fiery flavors and dietary inclusivity with this **Gluten-Free Chili Chicken** recipe. Tender, juicy chicken pieces are bathed in a zesty marinade of gluten-free soy sauce, honey, lime juice, and chili garlic sauce, creating the ultimate balance of sweet, tangy, and spicy. Stir-fried with vibrant bell peppers and onions, this dish is brought to life with a luscious, thickened sauce thanks to a simple cornstarch slurry. Ready in under 40 minutes, this colorful and protein-packed meal is perfect for busy weeknights. Serve it over steaming rice or your favorite gluten-free alternative, and finish with a sprinkle of fresh cilantro for that extra burst of flavor. A crowd-pleaser that’s as easy to make as it is to devour, this recipe ensures you don’t have to compromise on taste or your gluten-free lifestyle!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken breasts
- 2 tablespoons vegetable oil
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 2 tablespoons chili garlic sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by cutting the chicken breasts into bite-sized pieces. Pat dry with paper towels to remove excess moisture.
In a large bowl, combine the gluten-free soy sauce, honey, lime juice, and chili garlic sauce. Add the chicken pieces to the marinade and let them sit for at least 10 minutes.
While the chicken is marinating, prepare the vegetables: slice the red and green bell peppers and onion.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces, shaking off the excess marinade before adding them to the pan.
Cook the chicken for about 5-7 minutes or until it's golden brown on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onions. Stir-fry the vegetables for about 4-5 minutes until they start to soften.
In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the skillet with the vegetables and stir well.
Return the chicken to the skillet, along with any remaining marinade. Stir everything well to combine and cook for an additional 5 minutes, allowing the sauce to thicken and the chicken to cook through.
Season with salt and black pepper according to your taste.
Once the sauce is thickened and the chicken is fully cooked, transfer the dish to a serving bowl.
Garnish with freshly chopped cilantro if desired and serve hot with rice or a side of your choice.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4778 mg | 208% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 49.3 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2137 mg | 45% | |
*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.
