Gluten-Free Kung Pao Chicken

Savor the bold and zesty flavors of this Gluten-Free Kung Pao Chicken, a vibrant take on the classic Chinese stir-fry that’s perfect for those avoiding gluten. Tender, marinated chicken pairs with crisp bell peppers, roasted peanuts, and fiery dried red chilies, all tossed in a savory-sweet sauce made with gluten-free tamari, hoisin, and a hint of sesame oil for depth. This quick and easy recipe, ready in just 35 minutes, brings restaurant-quality freshness to your table and is perfect served over steamed rice or low-carb cauliflower rice. With spicy aromatics like garlic and ginger and a satisfying crunch in every bite, this dish is a deliciously wholesome way to enjoy an iconic takeout favorite at home.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breast into bite-sized pieces and place in a mixing bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Begin stirring and continue cooking the chicken for another 3 minutes until it is mostly cooked through.

Step 7

Add the minced garlic and ginger to the pan, stirring for about 30 seconds until fragrant.

Step 8

Add the bell pepper and stir-fry for an additional 2 minutes until the peppers start to tenderize.

Step 9

Pour the prepared sauce over the chicken and vegetables. Stir everything together and let the sauce come to a simmer.

Step 10

Once the sauce has thickened slightly and the chicken is fully cooked, stir in the roasted peanuts.

Step 11

Garnish with sliced scallions and remove from heat. Serve immediately over steamed rice or cauliflower rice for a complete meal.

Nutrition Facts

Serving size	1210.7 grams (1210.7g)

Amount per serving	% Daily Value*
Calories	2664

Total Fat 164.50g	211%
Saturated Fat 27.70g	139%
Polyunsaturated Fat 59.20g
Cholesterol 425mg	142%
Sodium 6644mg	289%
Total Carbohydrate 99.80g	36%
Dietary Fiber 25.00g	89%
Total Sugars 38.40g
Protein 215.60g	431%

Vitamin D 25IU	125%
Calcium 234mg	18%
Iron 12mg	66%
Potassium 3611mg	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.

Source of Calories

Fat: 54.0%

Protein: 31.5%

Carbs: 14.6%