This Gluten Free Kung Pao Chicken is the perfect wholesome twist on the classic recipe! It is packed with flavor and uses simple ingredients that are gluten free. When it comes to eating a gluten free diet, sauces can be especially sneaky and it is so important to check them! I prepped this chicken dish for Brett this week and he was so excited to come home and eat it for dinner every night!
This vibrant stir fry is packed with tender chicken, crunchy nuts and fresh produce, all tossed in a sweet and spicy sauce! It’s easy to make in one pan and is perfect for a weeknight meal prep. This flavorful and savory dish is better than take-out, a more wholesome option and allergy-friendly as well. With an easy homemade sauce (it takes 1 minute to mix together don’t worry) and plenty of vegetables, this gluten-free Kung Pao Chicken is a delicious and satisfying meal that reheats well. If you love this meal, you will also love my Easy Teriyaki Chicken Meal Prep, Gluten Free Chicken Stir Fry and Buffalo Chicken Thighs!
Why You’ll Love This Meal
It’s so easy to make!
This dish is bursting with fresh flavors.
The sauce is delicious, but so simple to mix together.
It is the perfect weeknight dinner or meal prep!
This recipe is super adaptable!
This dish is a great way to get in tons of vegetables.
It is a wholesome and gluten free twist on a classic.
Equipment Needed
All you need to make this Gluten Free Kung Pao Chicken is a skillet, cutting board, a knife, bowl, whisk and a pot (to make the rice, if desired).
Ingredients Needed
Chicken: I used chicken thighs in this recipe, but feel free to use chicken breasts as well.
Black Pepper: I used black pepper and salt to season the chicken!
Salt: My favorite is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Peppers: I used a green bell pepper and a red bell pepper in this Gluten Free Kung Pao Chicken!
Sweet Onion: I love the flavor that sweet onion adds to this dish.
Ginger: Ginger has a pungent, slightly spicy, and slightly sweet flavor that complements the other ingredients in this recipe.
Garlic: Garlic has a pungent, savory flavor that adds a depth and richness.
Green Onions: Green onions have a fresh, sharp aroma that enhances the overall flavor of a dish.
Cashews: Cashews add a delicious crunch to this dish!
Coconut Aminos: I love using coconut aminos here as a substitute for soy sauce. You can also use soy sauce.
Balsamic Vinegar: Balsamic vinegar has a complex flavor profile with notes of caramel, fruit and sometimes even a hint of spice. This adds depth and complexity to the sauce.
Sriracha: Sriracha is totally optional here, but it adds a kick to the sauce.
Crushed Red Pepper Flakes: Crushed red pepper flakes add a delicious kick to the sauce!
Honey: Honey adds sweetness to the sauce and enhances the overall flavor of the dish!
Rice: I used white rice to serve this Gluten Free Kung Pao Chicken!
Step By Step Instructions
Step 1: Gather your ingredients.
Step 2: Add chicken thighs to an oiled pan and cook over medium heat until browned, approximately 8 minutes per side.
Step 3: While chicken is cooking, chop vegetables.
Step 4: Remove chicken from pan, add onions and cook until lightly browned.
Step 5: Stir in peppers, ginger and garlic.
Step 6: While the vegetables are cooking, make the sauce by whisking together all ingredients.
Step 7: Add cashews, green onions and chicken to the pan.
Step 8: Pour sauce over ingredients and cook for 5 more minutes.
Step 9: Serve over rice and enjoy!
Storage
Store this Gluten Free Kung Pao Chicken in an airtight container in the refrigerator for 4-5 days. This meal also makes a great lunch or dinner meal prep!
How to Serve
Kung Pao Chicken is best served hot and fresh! Here are some serving suggestions:
Over Rice: Serve it over a bed of steamed white rice, brown rice, or fried rice. The sauce will soak into the rice, making every bite flavorful.
With Noodles: Enjoy it with stir-fried noodles, such as lo mein or chow mein, for a heartier meal.
As an Appetizer: Serve it as an appetizer with small bowls of rice or alongside other appetizers.
In Lettuce Wraps: For a lighter option, serve the Gluten Free Kung Pao Chicken in lettuce wraps.
Garnish with chopped green onions for a fresh and vibrant touch.
Sprinkle with toasted sesame seeds for extra flavor and crunch.
Add a few fresh chili peppers for an extra kick of heat!
Variations
Chicken: I used chicken thighs in this recipe, but you can also use chicken breast!
Vegetables: I used bell peppers, onions and green onions, but you can also use broccoli, peas, carrots, zucchini, mushrooms or any other veggies you love!
Nuts: I used cashews for some extra crunch in this dish. You can also try almonds or macadamia nuts!
For serving: I served this dish over rice but you can also serve it in lettuce cups or with rice noodles!
Recipe FAQ
Is Kung Pao Chicken gluten free?
This Kung Pao Chicken is gluten free! Many versions of this dish are not gluten free.
What Chinese options are gluten free?
This will depend on the restaurant, so make sure you ask! There are also ways to make many Chinese dishes at home without gluten.
What is kung pao chicken sauce made of?
I used a mixture of coconut aminos, balsamic vinegar, honey, red pepper flakes and sriracha. Typically, kung pao sauce is made with soy sauce, vinegar, sugar, chili flakes, garlic, ginger and cornstarch.
What does this dish pair well with?
This dish is delicious on its own, but it also pairs well with a simple salad or soup.
Can I make this lower carb?
This dish can be made lower carb by serving it over cauliflower rice or in lettuce wraps!
Related Recipes
Be sure to try these delicious gluten free dinner ideas next:
If you make this Gluten Free Kung Pao Chicken and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Gluten Free Kung Pao Chicken
Equipment
- 1 pan
- 1 cutting board
- 1 knife
Ingredients
- 1 package white 1 bottle coconut aminos1 bottle balsamic vinegar1 bottle honey1 head garlic (use same as soup)red pepper flakes bottle sriracha (optional)
- 1 package chicken thighs
- 2 bell peppers
- 1 sweet onion
- 1 tbsp ginger
- 2 cloves garlic
- 1/3 cup green onions
- 1 1/2 cups cashews
Sauce
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos
- 2 tbsp honey
- 1 tbsp red pepper flakes
- 1-2 tbsp sriracha
- 2 cups cooked white rice (for serving)
Instructions
- Gather your ingredients.
- Add chicken thighs to an oiled pan and cook over medium heat until browned, approximately 8 minutes per side.
- While chicken is cooking, chop vegetables.
- Remove chicken from pan, add onions and cook until lightly browned.
- Stir in peppers, ginger and garlic.
- While the vegetables are cooking, make the sauce by whisking together all ingredients.
- Add cashews, green onions and chicken to the pan.
- Pour sauce over ingredients and cook for 5 more minutes.
- Serve over rice and enjoy!
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