30+ Flavorful Sunday Gluten-Free Chinese Recipes for Your Family

Sundays are for relaxation, quality time with family, and, most importantly, a great meal that brings everyone together.

If you’re someone who follows a gluten-free lifestyle, you might find it challenging to enjoy traditional Chinese cuisine without modifications.

However, with a little creativity and the right ingredients, you can still indulge in the vibrant flavors of Chinese cooking while staying true to your dietary needs.

In this blog post, we’ve rounded up over 30 of the best gluten-free Chinese recipes that are perfect for a Sunday feast.

From hearty mains like gluten-free Mongolian chicken and orange chicken to comforting soups and stir-fries, these recipes will make your Sunday dinner a delicious and stress-free event.

Whether you’re craving a spicy dish, something light and refreshing, or a rich and savory meal, we’ve got you covered.

Prepare to delight your taste buds and enjoy a satisfying Sunday filled with amazing gluten-free Chinese food!

30+ Flavorful Sunday Gluten-Free Chinese Recipes for Your Family

Your Sundays deserve the best, and that includes the food you serve.

These 30+ gluten-free Chinese recipes offer a variety of dishes that are perfect for any occasion, from cozy family meals to gatherings with friends.

Whether you’re cooking a classic stir-fry, a hearty soup, or a crispy, golden-fried dish, these recipes are designed to ensure everyone, regardless of dietary preferences, can enjoy a flavorful meal.

With just a few key ingredients and some thoughtful substitutions, you can recreate your favorite Chinese dishes in a gluten-free version that’s just as delicious as the originals.

So, don’t wait any longer – explore these recipes, make your shopping list, and get ready to cook up a Sunday feast that will have everyone coming back for seconds.

Gluten-Free Sweet and Sour Chicken

This gluten-free version of the classic sweet and sour chicken dish brings all the beloved flavors without any wheat-based ingredients. Crispy, juicy chicken is coated in a rich, tangy sauce that balances sweetness and a bit of tang for a truly delightful dish. Perfect for a family meal or a satisfying weekend treat.

Ingredients:

• 500g boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup gluten-free all-purpose flour
• 2 eggs, beaten
• 1/2 cup cornstarch
• 1/4 cup rice vinegar
• 1/4 cup gluten-free soy sauce
• 1/3 cup brown sugar
• 1/2 cup pineapple chunks (with juice)
• 1/4 cup red bell pepper, sliced
• 1/4 cup onion, sliced
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1/2 teaspoon minced garlic
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Green onions and sesame seeds for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, coat the chicken pieces with gluten-free all-purpose flour. Dip them in the beaten eggs, then coat them with cornstarch. Place them on the baking sheet and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
3. While the chicken is baking, heat vegetable oil in a skillet over medium-high heat. Add garlic and ginger, sautéing until fragrant.
4. Add the red bell pepper and onion to the skillet and stir-fry for 2-3 minutes.
5. Pour in the rice vinegar, soy sauce, brown sugar, and pineapple juice. Bring the mixture to a simmer and cook until the sauce thickens, about 3-4 minutes.
6. Add the pineapple chunks and cooked chicken to the skillet. Stir well to coat the chicken evenly with the sauce.
7. Drizzle sesame oil over the top and toss to combine.
8. Serve the sweet and sour chicken over steamed rice or gluten-free noodles, and garnish with green onions and sesame seeds.

The crispy texture of the baked chicken perfectly complements the tangy-sweet sauce, creating a rich and satisfying dish that’s sure to please. This recipe delivers all the flavors of traditional Chinese takeout while keeping things gluten-free, making it ideal for anyone with dietary restrictions or preferences.

Gluten-Free Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a timeless Chinese dish that’s hearty and flavorful. This gluten-free version features tender beef slices and vibrant broccoli tossed in a savory sauce, all ready in under 30 minutes. It’s simple, nutritious, and perfect for a Sunday meal.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons oyster sauce (ensure gluten-free)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/2 cup beef broth
• 1/2 cup broccoli florets
• 2 tablespoons vegetable oil
• Cooked rice or gluten-free noodles for serving

Instructions:

1. In a bowl, mix the soy sauce, oyster sauce, cornstarch, and water to create a marinade. Add the beef slices, stirring to coat evenly. Let marinate for 10-15 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook for 2-3 minutes until browned. Remove and set aside.
3. In the same skillet, add the remaining oil and sauté the garlic and ginger until aromatic. Add the broccoli and stir-fry for 2-3 minutes until bright green and slightly tender.
4. Pour in the beef broth and cook for another minute. Return the beef to the pan, toss everything together, and simmer for another 2 minutes until the sauce thickens.
5. Serve the beef and broccoli over steamed rice or gluten-free noodles.

This dish boasts a perfect blend of flavors with a slight umami depth from the oyster sauce. The broccoli provides a satisfying crunch, balancing the tenderness of the beef and the savory sauce. It’s a dish that’s not only gluten-free but also incredibly quick and easy to make, making it a weeknight favorite that tastes restaurant-quality.

Gluten-Free Shrimp Fried Rice

Shrimp fried rice is an essential part of Chinese cuisine that is both light and flavorful. This gluten-free version uses a mix of fresh shrimp, vegetables, and fragrant jasmine rice, all tossed in a soy sauce-based seasoning that will transport you to your favorite takeout spot—without the gluten.

Ingredients:

• 2 cups cooked jasmine rice (preferably cold, day-old rice works best)
• 1/2 lb shrimp, peeled and deveined
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots
• 2 green onions, finely chopped
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
2. Add the beaten eggs to the pan and scramble until just set. Remove and set aside with the shrimp.
3. In the same pan, add sesame oil and sauté garlic until fragrant. Add the frozen peas and carrots, and cook for 2-3 minutes.
4. Add the cold rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is heated through and slightly crispy.
5. Pour in the soy sauce and add the cooked shrimp, eggs, and green onions. Stir everything together until well combined. Season with salt and pepper to taste.
6. Serve hot and garnish with additional green onions if desired.

The shrimp fried rice is an easy and quick dish that delivers full, savory flavor in every bite. It’s rich with umami and slightly nutty from the sesame oil, making it a perfect main or side for your gluten-free Sunday meal. This dish brings comfort and a satisfying taste of authentic Chinese-style fried rice without any gluten, ensuring everyone at the table can enjoy.

Gluten-Free General Tso’s Chicken

General Tso’s chicken is a beloved Chinese takeout dish known for its crispy chicken coated in a sweet and spicy sauce. This gluten-free version is made with simple ingredients and is easy to recreate at home, offering a satisfying blend of flavors that will please everyone around the table.

Ingredients:

• 500g chicken breast, cut into bite-sized pieces
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup cornstarch
• 2 eggs, beaten
• 1/4 cup rice vinegar
• 1/3 cup gluten-free soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon hoisin sauce (ensure gluten-free)
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup green onions, sliced
• 2 tablespoons vegetable oil
• Sesame seeds for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Coat the chicken pieces with gluten-free flour, then dip them into the beaten eggs, and coat with cornstarch. Place on the baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown.
3. While the chicken is baking, heat vegetable oil in a skillet over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes.
4. Add the rice vinegar, soy sauce, brown sugar, hoisin sauce, and red pepper flakes to the pan, stirring to combine. Simmer for 2-3 minutes until the sauce thickens.
5. Toss the baked chicken in the sauce until well-coated. Stir in the green onions.
6. Serve hot, garnished with sesame seeds and additional green onions.

This dish packs a punch with a perfect mix of sweet, tangy, and spicy flavors. The crispy chicken pairs beautifully with the rich, savory sauce, creating a comforting, restaurant-style meal that’s gluten-free and easy to prepare at home.

Gluten-Free Lemon Chicken

This gluten-free lemon chicken recipe is light, zesty, and full of flavor. Tender chicken slices are cooked in a bright, citrusy sauce that has a hint of sweetness and a touch of savory depth. Perfect for a refreshing change to your Sunday dinner rotation.

Ingredients:

• 500g boneless chicken thighs or breast, thinly sliced
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/4 teaspoon grated ginger
• 1 tablespoon chopped fresh parsley or cilantro for garnish

Instructions:

1. In a bowl, toss the chicken slices with soy sauce and cornstarch until evenly coated. Set aside to marinate for 10-15 minutes.
2. Heat vegetable oil in a skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden and cooked through. Remove from the pan and set aside.
3. In the same skillet, add the minced garlic and ginger, and sauté for 1 minute until fragrant. Pour in the chicken broth, lemon juice, lemon zest, and honey. Bring to a simmer and let cook for 2-3 minutes to thicken slightly.
4. Return the cooked chicken to the pan and toss until coated with the lemon sauce.
5. Serve the lemon chicken over steamed rice or gluten-free noodles and garnish with chopped parsley or cilantro.

The combination of lemon and honey creates a balanced sweet-tart sauce that perfectly enhances the tender, crispy chicken. This dish is light yet full of flavor, perfect for a fresh take on a Sunday meal that everyone will love.

Gluten-Free Chicken Chow Mein

Chicken chow mein is a classic Chinese dish that’s hearty and satisfying, with tender chicken, crisp vegetables, and flavorful noodles. This gluten-free version uses gluten-free noodles and soy sauce to maintain the dish’s classic taste while accommodating dietary needs.

Ingredients:

• 500g chicken breast, thinly sliced
• 2 cups gluten-free chow mein noodles or rice noodles
• 1/2 cup shredded cabbage
• 1/2 cup carrots, julienned
• 1/2 bell pepper, sliced
• 1/4 cup snow peas
• 1/4 cup green onions, chopped
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce (ensure gluten-free)
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1/2 teaspoon grated ginger
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes until no longer pink. Remove and set aside.
3. In the same pan, add the minced garlic and ginger and sauté for 1 minute. Add the cabbage, carrots, bell pepper, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Add the cooked chicken back to the pan along with the cooked noodles. Pour in the soy sauce, hoisin sauce, and sesame oil. Toss everything together and cook for another 2-3 minutes until everything is evenly coated.
5. Sprinkle with green onions and serve hot.

The combination of fresh vegetables and tender chicken with gluten-free noodles and a savory sauce makes this chicken chow mein a complete, satisfying dish. It’s easy to prepare and perfect for a Sunday dinner that doesn’t compromise on flavor or texture.

Gluten-Free Sweet and Sour Chicken

Sweet and sour chicken is a crowd-pleaser, known for its tangy and slightly sweet sauce that pairs perfectly with crispy chicken. This gluten-free version ensures you don’t miss out on the flavors, using simple ingredients to achieve the perfect balance of sweetness and tang.

Ingredients:

• 500g chicken breast, cut into bite-sized pieces
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup cornstarch
• 2 eggs, beaten
• 1/4 cup rice vinegar
• 1/3 cup gluten-free soy sauce
• 1/2 cup pineapple juice
• 2 tablespoons brown sugar
• 1 tablespoon ketchup
• 1/2 cup pineapple chunks (canned or fresh)
• 1/2 bell pepper, diced
• 1/2 onion, diced
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Sesame seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Coat the chicken pieces with gluten-free flour, dip in beaten eggs, and then coat with cornstarch. Arrange on the baking sheet and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
3. In a skillet, heat vegetable oil over medium heat. Add the diced onion, bell pepper, and pineapple chunks. Sauté for 3-4 minutes until tender.
4. In a bowl, mix the rice vinegar, soy sauce, pineapple juice, brown sugar, and ketchup. Pour this mixture into the skillet and bring to a simmer.
5. Add the cornstarch slurry to the skillet, stirring until the sauce thickens.
6. Toss the baked chicken in the sauce until well-coated.
7. Serve the sweet and sour chicken over steamed rice or gluten-free noodles, garnished with sesame seeds.

This dish is a comforting combination of crispy chicken and a sweet-tangy sauce that will take you back to your favorite takeout spot. It’s a wonderful Sunday dish to enjoy with family or friends.

Gluten-Free Teriyaki Chicken Stir-Fry

This teriyaki chicken stir-fry is full of savory, slightly sweet, and tangy flavors that pair well with tender chicken and fresh vegetables. With a gluten-free teriyaki sauce, it’s an easy and nourishing dish that’s perfect for a weekend meal.

Ingredients:

• 500g chicken breast or thighs, sliced thinly
• 1/2 cup gluten-free soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1/2 bell pepper, sliced
• 1/2 cup carrots, julienned
• 1/2 cup snow peas
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish

Instructions:

1. In a bowl, combine gluten-free soy sauce, honey, rice vinegar, ginger, and garlic. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 4-5 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the broccoli, bell pepper, carrots, and snow peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. Pour the teriyaki sauce over the vegetables and add the cooked chicken back to the pan. Stir to coat everything evenly.
5. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.
6. Serve the stir-fry over cooked rice or gluten-free noodles and garnish with sesame seeds and chopped green onions.

The combination of tender chicken, vibrant vegetables, and a sweet-savory sauce creates a balanced dish that’s both healthy and full of flavor. It’s a versatile recipe that’s perfect for a satisfying Sunday meal.

Gluten-Free Beef and Broccoli

Beef and broccoli is a popular dish that showcases the rich flavors of tender beef and crisp broccoli, all coated in a savory sauce. This gluten-free version is simple to make and doesn’t compromise on the traditional taste.

Ingredients:

• 500g flank steak or sirloin, thinly sliced
• 1/4 cup gluten-free soy sauce
• 2 tablespoons oyster sauce (ensure gluten-free)
• 1 tablespoon brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup beef broth
• 1 tablespoon sesame oil
• Green onions for garnish (optional)

Instructions:

1. In a bowl, mix gluten-free soy sauce, oyster sauce, brown sugar, and cornstarch to create a marinade. Add the sliced beef to the bowl and toss to coat. Let marinate for 15 minutes.
2. Heat vegetable oil in a large skillet or wok over high heat. Add the marinated beef and cook for 2-3 minutes, stirring constantly, until browned. Remove and set aside.
3. In the same skillet, add the garlic and ginger, cooking for 1 minute until fragrant. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp.
4. Return the beef to the skillet and pour in the beef broth and sesame oil. Stir until everything is well combined and heated through.
5. Serve hot, garnished with chopped green onions if desired.

This beef and broccoli dish is a healthy, quick option that’s perfect for a gluten-free meal that doesn’t skimp on flavor. The savory sauce pairs perfectly with the tender beef and crisp, fresh broccoli, making it an easy crowd-pleaser for your Sunday dinner.

Gluten-Free Mongolian Chicken

Mongolian chicken is a delicious blend of tender chicken, sweet and savory flavors, and a hint of spiciness. This gluten-free version maintains the traditional taste while ensuring a satisfying meal that’s easy to make at home.

Ingredients:

• 500g chicken breast or thighs, thinly sliced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1/4 cup brown sugar
• 1/4 cup gluten-free soy sauce
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a bowl, toss the sliced chicken with 2 tablespoons of gluten-free soy sauce and cornstarch until well-coated. Let it marinate for 10-15 minutes.
2. Heat vegetable oil in a skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes, or until the chicken is fully cooked and golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and ginger and cook for 1 minute until fragrant. Add the brown sugar, 1/4 cup of soy sauce, and red pepper flakes (if using), and stir to combine.
4. Return the chicken to the skillet and toss until coated with the sauce. Cook for an additional 2-3 minutes until the sauce thickens and glazes the chicken.
5. Serve over steamed rice or gluten-free noodles and sprinkle with green onions and sesame seeds.

This Mongolian chicken has a rich, sweet, and slightly spicy sauce that pairs perfectly with the tender, crispy chicken. It’s a great dish for a weekend dinner that feels indulgent yet easy to make.

Gluten-Free Hot and Sour Soup

Hot and sour soup is a classic Chinese dish that offers a perfect balance of tangy, spicy, and umami flavors. This gluten-free version uses easily accessible ingredients to deliver the same satisfying depth and complexity as traditional recipes.

Ingredients:

• 4 cups chicken or vegetable broth
• 1/4 cup rice vinegar
• 1 tablespoon gluten-free soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1/2 teaspoon chili paste (adjust to taste)
• 1 cup firm tofu, cut into small cubes
• 1/2 cup sliced mushrooms
• 1/2 cup bamboo shoots, julienned
• 1/4 cup sliced black wood ear mushrooms (optional)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• 2 eggs, beaten
• 2 green onions, chopped
• 1 tablespoon fresh cilantro, for garnish (optional)

Instructions:

1. In a pot, bring the chicken or vegetable broth to a boil over medium heat. Add the rice vinegar, soy sauce, sesame oil, white pepper, and chili paste. Stir to combine.
2. Add the tofu, mushrooms, bamboo shoots, and black wood ear mushrooms (if using) to the broth and simmer for 3-4 minutes until the mushrooms are tender.
3. Slowly pour the cornstarch slurry into the soup while stirring continuously until the soup thickens slightly.
4. Gently drizzle the beaten eggs into the soup in a thin stream while stirring to create egg ribbons.
5. Serve the soup hot, garnished with green onions and cilantro.

This hot and sour soup is an easy and hearty option for any Sunday dinner. The combination of tangy vinegar, savory soy sauce, and a hint of heat makes it an irresistible and warming dish.

Gluten-Free Chinese Orange Chicken

Orange chicken is a popular dish with its crispy, golden chicken coated in a sweet, citrusy, and tangy sauce. This gluten-free version keeps the same flavors while ensuring it meets dietary needs.

Ingredients:

• 500g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup cornstarch
• 2 eggs, beaten
• 1/3 cup orange juice (freshly squeezed if possible)
• 1/4 cup gluten-free soy sauce
• 2 tablespoons rice vinegar
• 1/4 cup brown sugar
• 1 tablespoon orange zest
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Orange slices and green onions for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Coat the chicken with gluten-free flour, dip in beaten eggs, and coat with cornstarch. Arrange on the baking sheet and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
2. In a saucepan, combine the orange juice, gluten-free soy sauce, rice vinegar, brown sugar, orange zest, garlic, and ginger. Bring to a simmer and cook for 2-3 minutes.
3. Add the cornstarch slurry to the saucepan and stir until the sauce thickens.
4. Toss the baked chicken in the orange sauce until well-coated.
5. Serve the orange chicken over steamed rice or gluten-free noodles, garnished with orange slices and green onions.

This dish delivers the perfect combination of sweet and tangy flavors with crispy chicken that’s sure to please everyone. It’s a standout recipe for a Sunday dinner that feels special without requiring complex preparation.

Gluten-Free Lemon Chicken

Lemon chicken is a light and refreshing dish, perfect for those looking for a flavorful yet healthy option. This gluten-free version ensures the bright, citrusy flavors shine through without sacrificing authenticity.

Ingredients:

• 500g chicken breast or thighs, cut into thin strips
• 1/2 cup gluten-free all-purpose flour
• 2 eggs, beaten
• 2 tablespoons cornstarch
• 1/4 cup fresh lemon juice
• 1 tablespoon gluten-free soy sauce
• 2 tablespoons honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Lemon slices and chopped parsley for garnish

Instructions:

1. Coat the chicken strips with gluten-free flour, dip in the beaten eggs, and coat with cornstarch. Heat vegetable oil in a skillet over medium-high heat and fry the chicken until golden brown on all sides. Remove and set aside.
2. In a separate bowl, combine lemon juice, soy sauce, honey, garlic, ginger, and white pepper. Stir until the honey dissolves completely.
3. Pour the mixture into the skillet and bring to a simmer over medium heat. Add the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
4. Add the chicken back to the skillet and toss until evenly coated with the sauce.
5. Serve the lemon chicken over steamed rice or gluten-free noodles, garnished with lemon slices and chopped parsley.

This gluten-free lemon chicken is perfect for a Sunday meal with a tangy kick that brightens up any table. The combination of crispy chicken and a sweet, citrusy sauce is sure to become a favorite in your household.

Gluten-Free Cashew Chicken

Cashew chicken is a popular dish known for its savory sauce, tender chicken, and crunchy cashews. This gluten-free version is quick and easy to make, offering a satisfying combination of flavors and textures.

Ingredients:

• 500g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup gluten-free soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons honey or brown sugar
• 2 cloves garlic, minced
• 1/2 teaspoon grated ginger
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil
• 1/2 cup roasted cashews
• 1/2 bell pepper, diced
• 1/2 cup snap peas, trimmed
• 2 green onions, sliced

Instructions:

1. In a bowl, mix gluten-free soy sauce, rice vinegar, honey, garlic, ginger, and white pepper. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, stirring constantly, until the chicken is cooked through and golden. Remove the chicken and set aside.
3. In the same skillet, add bell pepper and snap peas, stir-frying for 2-3 minutes until tender-crisp.
4. Return the chicken to the skillet and pour in the prepared sauce. Stir to coat and cook for another 2 minutes.
5. Add the cashews and green onions, stirring until everything is well combined.
6. Serve the cashew chicken over rice or gluten-free noodles for a hearty and satisfying meal.

The creamy, nutty texture of the cashews adds a delightful crunch that pairs well with the tender chicken and flavorful sauce. This dish is perfect for a Sunday dinner that brings a touch of indulgence to your table.

Gluten-Free Shrimp Fried Rice

Shrimp fried rice is a versatile and satisfying dish that brings together the flavors of shrimp, vegetables, and rice, all seasoned with a touch of soy sauce and sesame oil. This gluten-free version maintains the dish’s classic appeal, perfect for a weekend meal.

Ingredients:

• 2 cups cooked white or brown rice (preferably chilled)
• 300g shrimp, peeled and deveined
• 2 eggs, beaten
• 1/2 cup frozen mixed vegetables (peas, carrots, corn)
• 3 green onions, chopped
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/2 teaspoon garlic powder
• 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 per side until they turn pink and are cooked through. Remove the shrimp and set aside.
2. Add the beaten eggs to the skillet and scramble until fully cooked. Remove and set aside with the shrimp.
3. In the same skillet, add sesame oil and sauté the mixed vegetables and green onions for 2-3 minutes.
4. Add the chilled rice and garlic powder, stirring well to break up any clumps. Cook for 3-4 minutes, ensuring the rice is evenly heated.
5. Add the shrimp, eggs, and soy sauce to the skillet, stirring to combine all the ingredients. Cook for another 2 minutes.
6. Season with salt and pepper to taste and serve hot.

This shrimp fried rice is a comforting dish that’s simple to prepare and packed with delicious, satisfying flavors. It’s a great option for a casual Sunday meal that’s quick and perfect for leftovers.

Note: More recipes​ are coming soon!