Gluten-Free Chili Chicken

Savor the bold and zesty flavors of this Gluten-Free Chili Chicken, a quick and easy weeknight dinner packed with protein, vibrant vegetables, and a tangy, slightly spicy sauce. Juicy bite-sized chicken pieces are marinated in a mouthwatering combination of gluten-free soy sauce, honey, lime juice, and chili garlic sauce, ensuring each bite is loaded with flavor. A colorful medley of red and green bell peppers, tender onions, and a luscious cornstarch-thickened glaze elevates this stir-fry to restaurant-quality perfection—all in just 40 minutes! Perfect for those seeking gluten-free dinner ideas, this dish is ideal served over rice or paired with your favorite side, and the optional cilantro garnish adds a touch of freshness. Quick, healthy, and deliciously satisfying, this recipe will quickly become a go-to in your family’s meal rotation.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Start by cutting the chicken breasts into bite-sized pieces. Pat dry with paper towels to remove excess moisture.

Step 2

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.

Step 3

While the chicken is marinating, prepare the vegetables: slice the red and green bell peppers and onion.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Season with salt and black pepper according to your taste.

Step 10

Once the sauce is thickened and the chicken is fully cooked, transfer the dish to a serving bowl.

Step 11

Garnish with freshly chopped cilantro if desired and serve hot with rice or a side of your choice.

Nutrition Facts

Serving size	1066.9 grams (1066.9g)

Amount per serving	% Daily Value*
Calories	1381

Total Fat 45.80g	59%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 16.80g
Cholesterol 425mg	142%
Sodium 4778mg	208%
Total Carbohydrate 76.80g	28%
Dietary Fiber 7.80g	28%
Total Sugars 49.30g
Protein 162.90g	326%

Vitamin D 25IU	125%
Calcium 115mg	9%
Iron 7mg	38%
Potassium 2137mg	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.

Source of Calories

Fat: 30.1%

Protein: 47.5%

Carbs: 22.4%