Gluten-Free Hunan Chicken
Delight in the bold flavors of **Gluten-Free Hunan Chicken**, a vibrant stir-fry brimming with fresh vegetables, tender chicken, and a perfectly balanced savory-sweet sauce. This quick and easy recipe captures the essence of traditional Hunan cuisine while being completely gluten-free, thanks to tamari and gluten-free oyster sauce. Featuring colorful bell peppers, broccoli, and a hint of heat from dried red chilies, it's a dish that pleases both the eyes and the taste buds. With minimal prep time and just 20 minutes of cooking, this wholesome, restaurant-quality meal is perfect for busy weeknights. Serve it over steamed rice or cauliflower rice for a flavorful, gluten-free dinner the whole family will love!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Tamari (Gluten-Free soy sauce)
- 3 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Carrot, julienned
- 1 cup Broccoli florets
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 3 Dried red chilies, whole
- 2 tablespoons Oyster sauce (Gluten-Free)
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
Add 2 tablespoons of tamari and 2 tablespoons of cornstarch to the chicken, mixing well to coat. Set aside for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the chicken to the wok in a single layer and stir-fry for 3-5 minutes until the chicken is golden brown and cooked through. Remove the chicken and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil.
Add the minced garlic, minced ginger, and whole dried red chilies to the wok, stir-frying for 30 seconds until fragrant.
Add the sliced red and green bell peppers, carrot julienned, and broccoli florets to the wok, stir-frying for 2-3 minutes until slightly tender.
In a small bowl, whisk together the remaining 1 tablespoon of tamari, oyster sauce, rice vinegar, honey, sesame oil, and remaining 1 tablespoon of cornstarch. Ensure the cornstarch is well-dissolved.
Return the cooked chicken to the wok and pour the sauce over the chicken and vegetables.
Stir-fry everything together for another 3-4 minutes, allowing the sauce to thicken and coat all ingredients evenly.
Serve the gluten-free Hunan chicken hot, garnished with optional green onions or sesame seeds if desired.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 39.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4207 mg | 183% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 34.2 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2497 mg | 53% | |
*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.
