35+ Irresistible Sunday Gluten-Free Asian Recipes You’ll Love

Sundays are a time for relaxation, family, and of course, indulging in a delicious meal that doesn’t take hours of preparation.

If you’re seeking a weekend dining experience that’s both satisfying and gluten-free, we’ve got you covered.

Asian cuisine, known for its bold flavors and versatile ingredients, offers a world of recipes that are perfect for a Sunday feast.

From hearty bowls and stir-fries to savory dishes and comforting soups, there’s something for everyone.

Whether you’re following a gluten-free lifestyle by choice or necessity, these recipes will bring the taste of Asia to your table without compromising on flavor or quality.

In this article, we’ll explore more than 35 gluten-free Asian recipes that will transform your Sunday meals into an unforgettable experience.

These dishes are perfect for family dinners, special gatherings, or simply treating yourself to a homemade meal that packs a punch.

Ready to make your Sunday feel like an international food adventure? Let’s dive into these flavorful recipes!

35+ Irresistible Sunday Gluten-Free Asian Recipes You’ll Love

When it comes to creating a Sunday meal that’s both satisfying and gluten-free, Asian recipes provide a wide range of options that cater to all tastes.

From spicy Thai stir-fry and rich Korean beef bowls to hearty vegetable lo mein and comforting miso soup, these recipes are sure to elevate your Sunday dining.

Each dish is designed with authentic flavors and easy-to-follow instructions so that anyone, regardless of skill level, can enjoy them.

Whether you’re cooking for your family, hosting a gathering, or simply indulging in a solo feast, these 35+ recipes offer a little something for everyone.

Embrace the bold, exciting flavors of Asian cuisine and turn your Sunday into a day filled with comfort, joy, and delicious gluten-free meals that will leave everyone asking for seconds.

Ginger Garlic Chicken Stir-Fry

This gluten-free ginger garlic chicken stir-fry is a quick and nutritious weeknight meal packed with savory flavors. Perfect for those who crave an Asian-inspired dish without the gluten, it features tender chicken, crisp vegetables, and a rich sauce that brings everything together in harmony.

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 3 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp cornstarch mixed with 2 tbsp water
• Salt and black pepper to taste
• Green onions and sesame seeds for garnish

Instructions:

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with a pinch of salt and black pepper. Cook for 4-5 minutes, or until the chicken is golden and cooked through. Remove from the pan and set aside.
2. Add the remaining sesame oil to the skillet. Sauté the minced garlic and ginger for 1 minute, until fragrant.
3. Add the broccoli, red bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Return the chicken to the pan. In a small bowl, mix the gluten-free soy sauce, rice vinegar, and honey. Pour over the chicken and vegetables and stir to coat.
5. Stir in the cornstarch mixture to thicken the sauce. Cook for 1-2 minutes until the sauce has a glossy finish.
6. Serve hot, garnished with green onions and sesame seeds.

This dish is an easy and versatile option for anyone looking for a gluten-free, protein-packed meal with vibrant vegetables. The ginger and garlic infuse the chicken and vegetables with a warm, aromatic flavor, while the sauce binds it all together with just the right touch of sweetness and tang. It pairs perfectly with steamed rice or a side of gluten-free noodles for a satisfying meal.

Gluten-Free Teriyaki Salmon Bowls

These teriyaki salmon bowls are a perfect fusion of healthy and delicious, making them an ideal choice for a Sunday meal that’s packed with protein, omega-3s, and fresh veggies. This dish is naturally gluten-free and features a homemade teriyaki sauce that adds rich, sweet, and savory flavors to the tender salmon fillet.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 1/4 cup gluten-free soy sauce (or tamari)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1 cup cooked white or brown rice
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• Sesame seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the gluten-free soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Brush the salmon fillets with half of the teriyaki sauce.
3. Bake the salmon for 12-15 minutes, or until the salmon flakes easily with a fork. Remove from the oven and drizzle with the remaining teriyaki sauce.
4. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with a portion of salmon, avocado slices, cucumber, and shredded carrots.
5. Sprinkle each bowl with chopped cilantro and sesame seeds for garnish.

These teriyaki salmon bowls are a showstopper for any weekend meal. The homemade teriyaki sauce adds a balanced blend of sweetness and umami that pairs seamlessly with the rich, flaky salmon. Fresh vegetables provide a satisfying crunch, while the avocado adds a creamy texture. This dish is perfect for meal prepping, as it stays delicious for a day or two in the fridge.

Vegetable Pad Thai (Gluten-Free)

This gluten-free vegetable Pad Thai brings all the beloved flavors of the classic Thai dish without the wheat. Packed with stir-fried vegetables, rice noodles, and a signature tangy, sweet sauce, this dish is a delicious and healthy option for a Sunday meal.

Ingredients:

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup broccoli florets
• 2 cloves garlic, minced
• 2 eggs, lightly beaten (optional for a non-vegan version)
• 3 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp tamarind paste
• 1 tbsp brown sugar or coconut sugar
• 1 tbsp rice vinegar
• 1/4 cup chopped peanuts
• Lime wedges for serving
• Fresh cilantro for garnish

Instructions:

1. Cook the rice noodles according to package instructions until al dente. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1 minute. Add the red bell pepper, carrot, and broccoli. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
3. Push the vegetables to the side of the pan and pour the beaten eggs into the space. Scramble the eggs and cook until just set, then mix with the vegetables.
4. In a small bowl, combine the gluten-free soy sauce, tamarind paste, brown sugar, and rice vinegar. Pour the sauce over the vegetables and eggs.
5. Add the cooked rice noodles to the pan and toss everything together until evenly coated.
6. Serve hot, topped with bean sprouts, chopped peanuts, a squeeze of lime, and cilantro.

This gluten-free vegetable Pad Thai is a lighter, more wholesome take on the beloved Thai street food classic. The combination of savory, sweet, and tangy flavors makes each bite irresistible. Topped with peanuts and fresh lime, it offers a satisfying crunch and a burst of brightness that ties the dish together. Perfect for a cozy Sunday meal or a festive family gathering.

Spicy Shrimp Fried Rice

This gluten-free spicy shrimp fried rice is a delightful twist on a traditional favorite. It’s packed with tender shrimp, vegetables, and a touch of heat, all combined with gluten-free soy sauce for an authentic taste without the gluten. Quick and easy to prepare, it’s the ideal Sunday meal to enjoy with family or friends.

Ingredients:

• 2 cups cooked jasmine or basmati rice (preferably chilled)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp sesame oil
• 2 eggs, beaten
• 1 cup frozen peas and carrots mix
• 3 green onions, chopped
• 3 cloves garlic, minced
• 2 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp oyster sauce (ensure it’s gluten-free)
• 1 tbsp sriracha or chili paste (adjust to taste)
• Salt and black pepper to taste
• Lime wedges and cilantro for garnish

Instructions:

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and season with salt and black pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove from the pan and set aside.
2. In the same skillet, add the remaining sesame oil. Sauté the minced garlic for 1 minute before adding the peas and carrots. Cook for 2 minutes, then push to the side of the pan.
3. Pour the beaten eggs into the empty side of the pan and scramble until just set. Combine with the vegetables.
4. Add the cooked rice, shrimp, chopped green onions, gluten-free soy sauce, oyster sauce, and sriracha. Stir-fry for 3-4 minutes until everything is well combined and heated through.
5. Serve hot, garnished with a squeeze of lime and fresh cilantro.

This shrimp fried rice is full of flavor with a perfect balance of spice and umami. The combination of shrimp, vegetables, and rice creates a hearty dish that feels comforting and satisfying. The sriracha gives it a nice kick, while the lime and cilantro add a refreshing finish. This dish is sure to become a favorite for anyone looking for a quick, gluten-free, and flavorful meal.

Beef and Broccoli Stir-Fry

This gluten-free beef and broccoli stir-fry is a classic dish that’s quick to make and full of rich, savory flavors. With tender strips of beef and perfectly cooked broccoli in a glossy, gluten-free sauce, it’s a meal that brings restaurant-quality taste right to your table.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 3 tbsp gluten-free soy sauce (or tamari)
• 2 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups broccoli florets
• 1/2 cup beef broth or water
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• Green onions and sesame seeds for garnish

Instructions:

1. In a bowl, mix the sliced beef with 1 tablespoon of gluten-free soy sauce and the cornstarch-water mixture. Set aside to marinate for 10-15 minutes.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
3. Add the beef to the pan and stir-fry for 3-4 minutes, or until it starts to brown. Remove the beef from the pan and set aside.
4. In the same pan, add the broccoli and stir-fry for 2 minutes. Add the beef broth or water and cover to steam for another 2 minutes until the broccoli is tender.
5. Return the beef to the pan and add the remaining gluten-free soy sauce, rice vinegar, honey, and sesame oil. Stir everything together for 2-3 minutes until the sauce thickens and coats the beef and broccoli.
6. Serve with steamed rice or gluten-free noodles and garnish with green onions and sesame seeds.

This beef and broccoli stir-fry is an easy, flavorful meal that’s perfect for a weekend dinner. The tender beef combined with the crisp-tender broccoli is complemented by the rich, savory sauce with a hint of sweetness and tang. It’s an excellent dish for meal prep or a quick weeknight dinner that’s sure to impress anyone at the table.

Miso Soup with Tofu and Seaweed

Miso soup is a staple in Japanese cuisine, known for its comforting, umami-rich broth and simple yet nutritious ingredients. This gluten-free version features tofu and seaweed for added texture and flavor, making it a perfect light and warming Sunday lunch.

Ingredients:

• 4 cups water or gluten-free vegetable broth
• 3 tbsp gluten-free miso paste (look for a gluten-free label)
• 1/2 cup cubed firm tofu
• 1 sheet nori, torn into small pieces
• 2 green onions, finely sliced
• 1 tbsp gluten-free soy sauce (optional)
• 1 tbsp fresh ginger, grated

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a simmer over medium heat. Add the gluten-free miso paste and whisk until fully dissolved.
2. Stir in the grated ginger and cook for 1-2 minutes.
3. Add the cubed tofu and let it warm through for 2-3 minutes.
4. Add the torn nori and green onions to the pot. Simmer for an additional minute.
5. Taste and add gluten-free soy sauce if needed for extra seasoning.
6. Serve hot as a starter or light main course.

This gluten-free miso soup with tofu and seaweed is the ideal way to start any meal or enjoy as a light lunch. It’s simple to make, nourishing, and packed with umami flavors from the miso paste, while the tofu adds creaminess and the seaweed provides a hint of the ocean. The ginger lends warmth and depth, making it a comforting, soul-soothing dish perfect for a relaxing Sunday.

Gluten-Free Chicken Teriyaki Bowls

These gluten-free chicken teriyaki bowls are a flavorful and healthy option that’s perfect for a Sunday meal. With tender chicken breast coated in a homemade gluten-free teriyaki sauce, served over rice with a side of steamed vegetables, this dish is both filling and satisfying.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup gluten-free soy sauce (or tamari)
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp vegetable oil
• 2 cups cooked jasmine or brown rice
• 1 cup steamed broccoli florets
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1 tbsp sesame seeds for garnish
• Green onions, sliced for garnish

Instructions:

1. In a small saucepan, whisk together the gluten-free soy sauce, honey, rice vinegar, and cornstarch-water mixture. Bring to a boil over medium heat, stirring constantly until the sauce thickens. Remove from heat and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-6 minutes or until the chicken is browned and cooked through.
3. Pour the teriyaki sauce over the chicken and stir to coat evenly. Cook for an additional 1-2 minutes to allow the sauce to caramelize slightly.
4. Assemble the bowls by placing a scoop of rice at the base. Add the teriyaki chicken, steamed broccoli, shredded carrots, and cucumber slices. Sprinkle with sesame seeds and garnish with sliced green onions.
5. Serve warm and enjoy!

These chicken teriyaki bowls are a wholesome, balanced meal that packs a punch of flavor. The homemade gluten-free teriyaki sauce offers a sweet and savory taste that pairs beautifully with the tender chicken and crisp vegetables. This dish is great for meal prepping or a relaxing weekend dinner that can be customized with your favorite vegetables.

Sweet and Sour Pork Stir-Fry

Sweet and sour pork is a classic Asian dish that is naturally gluten-free when made with the right ingredients. This version uses tender pork, bell peppers, and pineapple chunks, all coated in a tangy, sweet, and slightly spicy sauce. It’s perfect for a Sunday dinner when you want something flavorful and satisfying.

Ingredients:

• 1 lb pork tenderloin, sliced into thin strips
• 2 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1/4 cup pineapple juice
• 1 tbsp honey or brown sugar
• 1/2 tsp chili flakes (optional for a hint of spice)
• 1/4 cup cornstarch
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 cup sliced green onions for garnish

Instructions:

1. Toss the sliced pork in cornstarch until well-coated. Heat vegetable oil in a wok or large skillet over medium-high heat.
2. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
3. In the same pan, add the garlic, ginger, and sliced bell peppers. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, pineapple juice, honey, and chili flakes.
5. Add the pork back to the pan along with the pineapple chunks and the sauce. Stir-fry for another 2-3 minutes until everything is heated through and coated in the sauce.
6. Serve with steamed white or brown rice and garnish with green onions.

This sweet and sour pork stir-fry is full of vibrant flavors and textures. The pork is tender and juicy, paired with the crisp bell peppers and juicy pineapple chunks, all enveloped in a rich, tangy sauce. The dish is both comforting and exciting, making it an ideal option for a family meal that’s gluten-free and packed with delicious, bold flavors.

Gluten-Free Sesame Chicken

This gluten-free sesame chicken dish features crispy, golden-brown chicken coated in a sweet and tangy sauce with a touch of sesame flavor. Perfectly paired with steamed rice or a side of vegetables, it’s a comforting, restaurant-quality dish that can be made right at home.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup gluten-free soy sauce (or tamari)
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 2 tbsp cornstarch
• 1/2 cup water
• 3 tbsp vegetable oil
• 2 tbsp sesame seeds
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 green onions, chopped for garnish
• Steamed rice or vegetables for serving

Instructions:

1. In a bowl, combine the cornstarch and water to create a slurry. Add the chicken pieces and toss until evenly coated.
2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring frequently until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining tablespoon of oil. Sauté the garlic and ginger for 1 minute before adding the gluten-free soy sauce, honey, and rice vinegar. Cook for 2 minutes, allowing the sauce to simmer and thicken.
4. Return the chicken to the pan and toss to coat evenly with the sauce. Stir in the sesame seeds.
5. Serve the sesame chicken over steamed rice or alongside vegetables. Garnish with chopped green onions and extra sesame seeds if desired.

Gluten-free sesame chicken brings together a perfect balance of sweet, savory, and nutty flavors. The crispy chicken coated in a rich, glossy sauce with a sprinkle of sesame seeds makes for a delightful dish that’s easy to recreate at home. This dish is perfect for those who crave a comforting meal with a touch of elegance.

Gluten-Free Beef and Broccoli Stir-Fry

This gluten-free beef and broccoli stir-fry is a classic Asian dish that’s simple to make and packed with bold flavors. With tender slices of beef and crisp broccoli in a savory, slightly sweet sauce, this dish is both nutritious and satisfying. Perfect for a Sunday dinner, it’s a one-pan meal that brings together comfort and nutrition.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 1/4 cup gluten-free soy sauce (or tamari)
• 2 tbsp oyster sauce (ensure gluten-free if needed)
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 2 tbsp water
• 3 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Cooked jasmine or brown rice for serving
• Sesame seeds for garnish

Instructions:

1. In a small bowl, mix the gluten-free soy sauce, oyster sauce, honey, rice vinegar, and cornstarch-water slurry. Set aside.
2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry for 3-4 minutes until browned and just cooked through. Remove from the pan and set aside.
3. Add the remaining tablespoon of oil to the pan and sauté the garlic and ginger for 1 minute. Add the broccoli and stir-fry for 2-3 minutes until tender-crisp.
4. Return the beef to the pan and pour the prepared sauce over it. Stir to coat evenly and cook for another 1-2 minutes, until the sauce thickens and coats the beef and broccoli.
5. Serve over rice and sprinkle with sesame seeds.

Beef and broccoli stir-fry is a comforting, gluten-free dish that’s perfect for a cozy Sunday meal. The tender beef combined with the crisp, vibrant broccoli and the umami-rich sauce make for a balanced and satisfying dish. It’s an easy, quick recipe that’s sure to become a favorite in your weekly meal rotation.

Gluten-Free Sweet Potato and Tofu Curry

This gluten-free sweet potato and tofu curry is a hearty and flavorful dish that’s both vegan and gluten-free. The combination of tender sweet potatoes, protein-rich tofu, and aromatic spices in a rich coconut milk sauce creates a dish that is comforting, nutritious, and full of flavor. Ideal for a Sunday dinner when you want something warm and filling.

Ingredients:

• 1 lb firm tofu, pressed and cut into cubes
• 2 medium sweet potatoes, peeled and cut into cubes
• 1 can (14 oz) coconut milk
• 1 tbsp red curry paste (check for gluten-free)
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp soy sauce or tamari (gluten-free)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1 minute.
2. Stir in the red curry paste, turmeric, cumin, and chili powder (if using). Cook for another minute until fragrant.
3. Add the sweet potato cubes and stir to coat with the spices. Pour in the coconut milk and soy sauce, and bring to a simmer.
4. Cook for 10-12 minutes or until the sweet potatoes are tender. Add the tofu cubes and gently stir them in, cooking for an additional 3-4 minutes.
5. Season with salt to taste and remove from heat.
6. Serve the curry over rice or quinoa and garnish with fresh cilantro.

This sweet potato and tofu curry is a vibrant, hearty dish that’s perfect for a Sunday evening. The sweet potatoes offer a comforting sweetness while the tofu adds protein and texture, all enveloped in a coconut milk-based sauce with warm, aromatic spices. It’s the perfect dish for cozy evenings or meal prep for the week ahead.

Gluten-Free Shrimp Fried Rice

This gluten-free shrimp fried rice is an easy and quick dish that’s perfect for using up leftover rice. With juicy shrimp, crisp vegetables, and a hint of garlic and ginger, this dish is both satisfying and full of flavor. It’s a great way to bring a taste of your favorite takeout to your own kitchen.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cups cooked jasmine or white rice (preferably day-old rice)
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots
• 1/4 cup gluten-free soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove from the pan and set aside.
2. In the same pan, add sesame oil, garlic, and ginger. Sauté for 1 minute before adding the frozen peas and carrots. Cook for 2-3 minutes until the vegetables are tender.
3. Push the vegetables to one side and pour the beaten eggs into the other side of the pan. Scramble the eggs until just cooked.
4. Add the cooked rice to the pan and stir everything together, breaking up any clumps of rice.
5. Pour the soy sauce over the rice and toss to coat evenly. Add the cooked shrimp back to the pan and stir in the green onions. Cook for an additional minute.
6. Season with salt and pepper as needed and serve warm.

Gluten-free shrimp fried rice is a delicious, quick, and versatile dish that’s perfect for a Sunday meal. The combination of shrimp, vegetables, and fluffy rice, all flavored with soy sauce and sesame oil, makes for a satisfying and well-rounded meal. It’s an excellent way to use up leftover rice and create a dish that feels like a restaurant-quality meal right in your own kitchen.

Gluten-Free Thai Basil Chicken (Pad Krapow Gai)

This gluten-free Thai basil chicken, known as Pad Krapow Gai, is a popular dish that’s both flavorful and satisfying. With spicy ground chicken, aromatic basil, and a savory sauce, this dish is perfect for a weekend dinner when you crave a quick yet flavorful Asian meal. Serve it over steamed jasmine rice for a complete meal that’s both authentic and easy to make.

Ingredients:

• 1 lb ground chicken
• 3 tbsp vegetable oil
• 4 cloves garlic, finely chopped
• 2-3 Thai bird’s eye chilies, minced (adjust to taste)
• 1/4 cup gluten-free soy sauce or tamari
• 1 tbsp oyster sauce (ensure gluten-free if needed)
• 1 tbsp fish sauce (optional, for more depth of flavor)
• 1 tbsp brown sugar
• 1 cup fresh Thai basil leaves
• Cooked jasmine rice for serving
• Lime wedges for garnish (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chopped garlic and minced chilies, stir-frying for about 30 seconds until fragrant.
2. Increase the heat to high and add the ground chicken. Stir-fry for 5-6 minutes, breaking it up with a spoon, until the chicken is fully cooked and starting to brown.
3. In a small bowl, mix the gluten-free soy sauce, oyster sauce, fish sauce (if using), and brown sugar. Pour the sauce over the chicken and stir to coat evenly.
4. Add the fresh basil leaves and cook for an additional minute, allowing the basil to wilt and release its fragrance.
5. Serve the Thai basil chicken over a bed of jasmine rice and garnish with lime wedges, if desired.

Gluten-free Thai basil chicken is a quick and authentic dish that brings the bold flavors of Thai cuisine into your home. The combination of spicy chilies, aromatic garlic, and sweet basil creates a delicious balance of flavors that’s both savory and satisfying. It’s perfect for those seeking a simple yet flavorful dish that can be prepared in under 30 minutes.

Gluten-Free Korean Beef Bowls (Bulgogi Bowls)

These gluten-free Korean beef bowls, inspired by the popular bulgogi dish, feature tender marinated beef stir-fried with vegetables and served over rice. The sweet and savory sauce adds layers of umami, making this dish irresistible. Perfect for a hearty Sunday dinner or a special family meal.

Ingredients:

• 1 lb thinly sliced ribeye or sirloin beef
• 1/4 cup gluten-free soy sauce or tamari
• 2 tbsp brown sugar or honey
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste, check for gluten-free)
• 1 tbsp sesame seeds
• 1/2 cup chopped green onions
• 1 cup shredded carrots
• 2 cups cooked white or brown rice
• Optional toppings: sliced cucumber, steamed bok choy, or a fried egg

Instructions:

1. In a bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang. Stir until the sugar is dissolved.
2. Add the thinly sliced beef to the marinade and let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
3. Heat a large skillet or wok over medium-high heat. Add the marinated beef (in batches if needed) and stir-fry for 3-4 minutes until the beef is browned and cooked through.
4. Add the shredded carrots to the pan and cook for another minute.
5. Serve the bulgogi over rice and garnish with green onions and sesame seeds. Add optional toppings like cucumber, steamed bok choy, or a fried egg for extra flavor.

These gluten-free Korean beef bowls are a hearty and flavorful dish that’s sure to please. The sweet and savory marinade pairs beautifully with the tender beef and fresh vegetables. This meal brings a touch of Korean street food into your kitchen and is perfect for sharing with family and friends.

Gluten-Free Vegetable Lo Mein

This gluten-free vegetable lo mein is a perfect dish for a light, healthy, and satisfying meal. Packed with fresh vegetables and noodles in a savory sauce, it’s a great way to enjoy the flavors of takeout without any gluten. Ideal for a Sunday lunch or a quick dinner, this dish is both nutritious and delicious.

Ingredients:

• 8 oz gluten-free lo mein noodles or rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 carrot, julienned
• 1 bell pepper, sliced thin
• 1 cup broccoli florets
• 1/2 cup snap peas
• 1/2 cup cabbage, shredded
• 1/4 cup gluten-free soy sauce or tamari
• 2 tbsp hoisin sauce (ensure gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp chopped green onions for garnish
• Sesame seeds for garnish

Instructions:

1. Cook the gluten-free noodles according to the package instructions. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the carrots, bell pepper, broccoli, snap peas, and cabbage to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. In a bowl, mix the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour over the vegetables and stir well.
5. Add the cooked noodles to the skillet and toss to combine everything evenly, ensuring the noodles are well coated with the sauce.
6. Serve the vegetable lo mein hot, garnished with green onions and sesame seeds.

Gluten-free vegetable lo mein is a versatile, colorful dish that brings together a mix of tender-crisp vegetables and noodles in a flavorful sauce. The combination of soy sauce, hoisin, and sesame oil gives it a rich, savory taste that’s sure to satisfy your cravings. It’s an easy-to-make dish that’s perfect for a wholesome weekend meal or a quick weekday dinner.

Note: More recipes​ are coming soon!