Gluten-Free Kung Pao Chicken
This Gluten-Free Kung Pao Chicken is a healthier twist on the classic Chinese takeout favorite, perfect for anyone avoiding gluten without sacrificing bold, zesty flavors. Featuring tender pieces of marinated chicken breast stir-fried with crunchy bell peppers, roasted peanuts, and dried red chilies, this dish comes alive with a sticky, savory sauce made with gluten-free tamari, hoisin sauce, and a touch of sesame oil. With just 20 minutes of prep time and 15 minutes of cooking, this quick and easy recipe delivers restaurant-quality results right in your kitchen. Serve it over steamed rice or cauliflower rice for a satisfying meal that’s packed with flavor, texture, and just the right amount of heat. Perfect for busy weeknights or a crowd-pleasing dinner, this gluten-free spin on Kung Pao Chicken is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 6 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Cornstarch
- 2 tablespoons Rice vinegar
- 2 tablespoons Hoisin sauce (gluten-free)
- 2 teaspoons Sesame oil
- 2 teaspoons Granulated sugar
- 3 tablespoons Vegetable oil
- 8 pieces Dried red chilies
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 large Bell pepper, diced
- 1 cup Roasted peanuts
- 2 stalks Scallions, thinly sliced
Instructions
Cut the chicken breast into bite-sized pieces and place in a mixing bowl.
In a small bowl, combine 2 tablespoons of tamari and the cornstarch. Pour this over the chicken pieces and mix well to coat evenly. Let marinate for at least 10 minutes.
In another small bowl, create the sauce by combining the remaining 4 tablespoons of tamari, rice vinegar, hoisin sauce, sesame oil, and sugar. Stir until the sugar is dissolved and set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once hot, add the dried red chilies, letting them cook for about 30 seconds until they darken slightly.
Add the marinated chicken to the pan, spreading it out in an even layer. Cook without stirring for 2 minutes to let the chicken brown.
Begin stirring and continue cooking the chicken for another 3 minutes until it is mostly cooked through.
Add the minced garlic and ginger to the pan, stirring for about 30 seconds until fragrant.
Add the bell pepper and stir-fry for an additional 2 minutes until the peppers start to tenderize.
Pour the prepared sauce over the chicken and vegetables. Stir everything together and let the sauce come to a simmer.
Once the sauce has thickened slightly and the chicken is fully cooked, stir in the roasted peanuts.
Garnish with sliced scallions and remove from heat. Serve immediately over steamed rice or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 59.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6644 mg | 289% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 38.4 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 234 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3611 mg | 77% | |
*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.
