Gluten-Free Hunan Chicken

Savor the bold and zesty flavors of this Gluten-Free Hunan Chicken, a vibrant stir-fry that transforms a Chinese takeout favorite into a wholesome, allergen-friendly meal. Juicy strips of chicken are coated in a tamari-based marinade, stir-fried to perfection, and paired with an irresistible medley of crisp veggies like bell peppers, broccoli, and carrots. The dish is elevated with aromatic garlic, ginger, and dried red chilies, delivering an authentic smoky heat, while a gluten-free sauce with oyster sauce, rice vinegar, honey, and sesame oil ties everything together in a luscious embrace. Ready in just 35 minutes, this quick yet satisfying recipe is perfect for weeknight dinners or meal prepping, and it pairs beautifully with a side of steamed rice or quinoa. Try this easy, flavor-packed recipe for a restaurant-quality meal that's both gluten-free and utterly delicious!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Slice the chicken breasts into thin strips and place them in a bowl.

Step 2

Add 2 tablespoons of tamari and 2 tablespoons of cornstarch to the chicken, mixing well to coat. Set aside for 10 minutes.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.

Step 4

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.

Step 5

In the same wok, add the remaining 2 tablespoons of vegetable oil.

Step 6

Add the minced garlic, minced ginger, and whole dried red chilies to the wok, stir-frying for 30 seconds until fragrant.

Step 7

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.

Step 8

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.

Step 9

Return the cooked chicken to the wok and pour the sauce over the chicken and vegetables.

Step 10

Stir-fry everything together for another 3-4 minutes, allowing the sauce to thicken and coat all ingredients evenly.

Step 11

Serve the gluten-free Hunan chicken hot, garnished with optional green onions or sesame seeds if desired.

Nutrition Facts

Serving size	1089.9 grams (1089.9g)

Amount per serving	% Daily Value*
Calories	1741

Total Fat 84.60g	108%
Saturated Fat 14.40g	72%
Polyunsaturated Fat 39.40g
Cholesterol 386mg	129%
Sodium 4207mg	183%
Total Carbohydrate 94.70g	34%
Dietary Fiber 16.70g	60%
Total Sugars 34.20g
Protein 156.60g	313%

Vitamin D 5IU	23%
Calcium 204mg	16%
Iron 10mg	54%
Potassium 2497mg	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.

Source of Calories

Fat: 43.1%

Protein: 35.5%

Carbs: 21.4%