Go Back

Gluten-Free Kung Pao Chicken

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 500 g 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon gluten-free soy sauce or tamari
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
For the Sauce
  • 3 tablespoons gluten-free soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon gluten-free hoisin sauce
  • 2 tablespoons water
  • 1 teaspoon cornstarch
For the Stir-Fry
  • 1½ tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 red bell pepper diced
  • ½ cup roasted unsalted peanuts
  • 4 –6 dried red chilies chopped
  • 3 green onions sliced

Method
 

  1. Marinate the chicken: Add chicken, cornstarch, tamari, sesame oil, and black pepper to a bowl. Toss well and let it rest for 10 minutes.
  2. Make the sauce: Whisk together tamari, rice vinegar, honey, hoisin sauce, water, and cornstarch until smooth.
  3. Cook the chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 5–7 minutes, until golden and cooked through. Remove and set aside.
  4. Sauté the aromatics: In the same pan, add garlic, ginger, and dried chilies. Stir-fry for about 30 seconds until fragrant.
  5. Add vegetables: Add the bell pepper and cook for 2–3 minutes, keeping it slightly crisp.
  6. Combine: Return the chicken to the pan and pour in the sauce. Toss everything together and cook for 2–3 minutes, until the sauce thickens and coats the chicken.
  7. Finish: Stir in the peanuts and green onions. Cook for another 30 seconds, then remove from heat.
  8. Serve: Serve hot with steamed white rice or cauliflower rice.

Notes

Use certified gluten-free sauces and add the peanuts just before serving to keep them crunchy.