Gluten-Free Panda Express Kung Pao Chicken
Transform your takeout craving into a wholesome, homemade delight with this Gluten-Free Panda Express Kung Pao Chicken recipe! Bursting with bold flavors, this dish features tender chicken marinated in tamari and rice vinegar, crisp vegetables like red bell peppers and zucchini, and the signature heat of dried red chilies. A savory sauce enriched with garlic, ginger, sesame oil, and a touch of sweetness ties everything together, while roasted peanuts add crunch and depth. Perfectly suited for gluten-free diets, this quick and easy version of the iconic Kung Pao Chicken is ready in just 35 minutes and pairs beautifully with steamed rice or quinoa for a complete meal. Whether you're cooking for yourself or a family of four, this is a healthy, flavorful spin on a beloved takeout classic!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Rice vinegar
- 2 tablespoons Cornstarch
- 4 tablespoons Canola oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 medium Red bell pepper
- 1 medium Zucchini
- 6 pieces Dried red chilies
- 4 stalks Green onions
- 0.5 cup Roasted peanuts
- 1 tablespoon Sugar
- 1 teaspoon Sesame oil
- 0.25 cup Chicken broth
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Cut the chicken breast into bite-sized pieces. In a medium bowl, combine 2 tablespoons of tamari, 1 tablespoon of rice vinegar, and 1 tablespoon of cornstarch. Add the chicken pieces and toss to coat. Set aside to marinate for at least 10 minutes.
Mince the garlic and ginger. Cut the red bell pepper and zucchini into bite-sized pieces. Slice the green onions into small rounds, separating the white and green parts.
In a small bowl, prepare the sauce by mixing the remaining 1 tablespoon of tamari, 1 tablespoon of sugar, 1 teaspoon of sesame oil, and 1/4 cup of chicken broth.
Heat 2 tablespoons of canola oil in a large pan or wok over medium-high heat. Add the chicken pieces and stir-fry until they are golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of canola oil and add the garlic, ginger, and dry red chilies. Stir-fry for about 30 seconds until fragrant.
Add the red bell pepper and zucchini to the pan and stir-fry for 2-3 minutes until just tender.
Return the chicken to the pan, along with the peanuts, and the white parts of the green onions. Pour in the sauce mixture and mix well, allowing it to simmer for another 1-2 minutes until everything is well combined and heated through.
Stir in the crushed red pepper flakes and the green parts of the green onions. Serve immediately with steamed rice or quinoa.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6338 mg | 276% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 35.8 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3120 mg | 66% | |
*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.
