Bursting with flavor and beyond easy to make, this Gluten-Free Kung Pao Chicken is a healthier twist on your favorite take-out dish. The perfect combination of salty and sweet, this savory recipe is sure to become your new weeknight staple.
Growing up, my family didn’t order Chinese take-out often, so when we did it was always a special treat. The delicious smells wafting from the bag that we practically tore open the moment we got our hands on it, passing around the white cartons as we enjoyed our meal family-style; the whole experience was packed with little joys.
Now that I have a family of my own, I’ve kept the tradition alive. This healthier take on an iconic take-out dish is a family favorite in my household and soon it will be in yours too!
On busy weeknights, I love using ground chicken instead of whole breasts or thighs. It saves me the time and effort of cutting up my chicken and also cooks a lot quicker. Not to mention, you get chicken in every bite!
In my house, we typically pair this dish with rice or cauliflower rice if we’re looking for a more low-carb dish. The flavorful sauce coats the rice and makes every bite pop, it’s seriously delicious.
Ingredients
- Ground chicken
- Thinly sliced onion
- Thinly sliced red bell peppers
- Gluten-free hoisin sauce (or regular, if not gluten-free)
- Rice vinegar
- Honey
- Tamari (or soy sauce, if not gluten-free)
- Cornstarch
- Sesame oil
What is Tamari?
Tamari is a Japanese condiment commonly used as a gluten-free substitute for soy sauce. It’s made by fermenting soybeans and tends to be darker and less salty than traditional soy sauce. Tamari has a strong umami flavor that complements savory dishes like this Gluten-Free Kung Pao Chicken.
How to Make Gluten-Free Kung Pao Chicken
- Place the chicken in a bowl and sprinkle with the cornstarch. Pour in half of the tamari and toss gently.
- Heat 2 tbsp of sesame oil over medium-high heat. Add the chicken mixture and sauté until cooked through, breaking up the chicken with a spatula.
- While the chicken cooks, mix your sauce in a small bowl. Add the other half of the tamari, hoisin sauce, rice vinegar, and honey. Whisk thoroughly to combine.
- Once cooked, remove the chicken from the pan and set aside. Add 2 tbsp of sesame oil to the pan, then add the peppers and onions and cook for a few minutes.
- Add the chicken back to the pan and pour the sauce over it. Toss it all together so everything is well-combined. Bring the pan to a quick boil, then reduce heat and simmer for 1-2 minutes.
- Garnish with toppings of your choice like green onions, chopped peanuts, and sesame seeds.
Why You’ll Love This Gluten-Free Kung Pao Chicken
- Made with clean, wholesome ingredients
- Gluten-free and easy to make
- Packed with vibrant, delicious flavors
- Sauce made with just 4 ingredients
- Ready in under 20 minutes
More Healthy Chicken Recipes
- Instant Pot Chicken Tortilla Soup
- Thai Chicken Salad
- Keto Air Fryer Chicken Thighs
- Instant Pot Chicken Curry
- Spicy Blood Orange Chicken
Gluten Free Kung Pao Chicken
Ingredients
- 1 lb ground chicken
- ½ cup tamari or soy sauce if not gluten free, separated
- 1 tbsp cornstarch
- 4 tbsp sesame oil
- 1 onion sliced thin
- 2 red peppers sliced thin
- 1 tbsp hoisin sauce gluten free if needed
- ¼ cup rice vinegar
- 2 tbsp honey
Instructions
- Place the chicken in a bowl and sprinkle with the cornstarch. Pour over ¼ cup of tamari and toss gently.
- Heat 2 tbsp sesame oil over medium high heat. Add the chicken and cook until cooked through, breaking up with a spatula.
- While chicken cooks mix the sauce in a small bowl. Add ¼ cup tamari, hoisin sauce, rice vinegar and honey. Whisk carefully.
- Remove the chicken from the pan and add two tablespoons of sesame oil. Add the peppers and onions and cook for few minutes.
- Add the chicken back to the pan and pour the sauce over it. Toss it together so everything is covered with the sauce. Bring to a quick boil then reduce heat and simmer a minute or two.
- Top with green onions, peanuts or sesame seeds.
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