50+ Delicious Friday Gluten-Free Chinese Recipes You’ll Love

Fridays are the perfect opportunity to unwind after a busy week and enjoy a special dinner with family and friends.

If you’re following a gluten-free diet, you don’t have to miss out on the flavors of Chinese cuisine.

From crispy spring rolls to savory stir-fries, the options are endless, and they can easily be made gluten-free without compromising on taste.

In this blog post, we’ve gathered 50+ delicious and easy gluten-free Chinese recipes that are perfect for your Friday night meals.

Whether you’re craving a rich, comforting bowl of gluten-free fried rice or a tangy-sweet dish of sweet and sour chicken, you’ll find a recipe here to satisfy every craving.

50+ Delicious Friday Gluten-Free Chinese Recipes You’ll Love

With these 50+ gluten-free Chinese recipes, you can enjoy all the bold flavors and textures of your favorite Chinese dishes without worrying about gluten.

From simple stir-fries to indulgent sweet and sour dishes, there’s a gluten-free recipe for every taste and occasion.

So, this Friday, gather your ingredients and get ready to create a memorable meal that everyone can enjoy.

Not only will you satisfy your cravings for Chinese food, but you’ll also discover how easy and delicious gluten-free cooking can be. Enjoy your gluten-free Friday feast!

Gluten-Free Sweet and Sour Chicken

This gluten-free version of the beloved sweet and sour chicken offers all the crispy, tangy, and savory flavors of the classic Chinese dish without the gluten. Tender chicken pieces are coated in a gluten-free batter and fried until golden and crispy, then tossed in a zesty homemade sweet and sour sauce made with naturally gluten-free ingredients like rice vinegar, pineapple juice, and tamari.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 egg, beaten
• ½ cup water
• 2 tbsp vegetable oil, for frying
• 1 cup pineapple chunks
• 1 small onion, sliced
• 1 bell pepper, sliced
• 2 tbsp rice vinegar
• 3 tbsp tamari (gluten-free soy sauce)
• ¼ cup ketchup
• 1 tbsp sugar
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. In a bowl, mix the gluten-free flour, baking powder, and salt. Add the beaten egg and water, stirring until you have a smooth batter.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Dip the chicken pieces into the batter and fry them in batches for about 4-5 minutes until golden and crispy. Remove the chicken from the oil and set it aside on a paper towel-lined plate.
4. In the same skillet, add a little more oil if needed, and sauté the onion and bell pepper until tender, about 2-3 minutes.
5. In a separate bowl, whisk together the rice vinegar, tamari, ketchup, sugar, and cornstarch (if using) until smooth.
6. Pour the sauce mixture over the vegetables in the skillet, adding the pineapple chunks. Bring to a simmer and cook for 2-3 minutes until the sauce thickens.
7. Add the fried chicken back into the skillet, tossing to coat the chicken in the sweet and sour sauce.
8. Serve hot over steamed rice or gluten-free noodles.

This gluten-free sweet and sour chicken is the perfect balance of crispy, tender chicken and a tangy, flavorful sauce. The gluten-free batter ensures the chicken stays crispy, and the homemade sauce is both vibrant and full of rich flavors. It’s a fantastic dish for anyone craving a gluten-free take on Chinese takeout, and it can easily be customized with your favorite vegetables or proteins.

Gluten-Free Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a popular and healthy Chinese dish that is both easy to make and gluten-free. This recipe replaces traditional soy sauce with tamari, a gluten-free soy sauce alternative, and uses tender strips of beef, crisp broccoli, and a savory stir-fry sauce that’s full of umami flavor. It’s quick to prepare, making it a great weeknight dinner option.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tbsp tamari (gluten-free soy sauce)
• 2 tbsp oyster sauce (ensure it’s gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp vegetable oil
• 1 tbsp water
• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. In a small bowl, mix the tamari, oyster sauce, rice vinegar, sesame oil, cornstarch, and water to create the sauce. Set it aside.
2. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the sliced beef and stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set it aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
4. Add the broccoli florets to the skillet and stir-fry for about 3-4 minutes until they’re bright green and tender-crisp.
5. Return the beef to the skillet and pour the prepared sauce over the beef and broccoli. Stir to coat evenly, and cook for another 2-3 minutes until the sauce thickens and everything is well combined.
6. Garnish with sesame seeds (optional) and serve over rice or gluten-free noodles.

This gluten-free beef and broccoli stir-fry is a delicious and nutritious meal that’s packed with protein and vegetables. The tamari and oyster sauce create a flavorful base for the dish, and the stir-frying method ensures that the beef stays tender and the broccoli maintains a satisfying crunch. It’s an ideal option for anyone looking for a quick and gluten-free dinner that’s bursting with authentic Chinese flavors.

Gluten-Free Lemon Chicken with Snow Peas

Lemon chicken with snow peas is a bright, flavorful Chinese dish that brings together the freshness of lemon, the tenderness of chicken, and the crunch of snow peas. This gluten-free version uses tamari instead of regular soy sauce and is a perfect balance of sweet, savory, and tangy flavors. It’s a light yet satisfying meal that pairs wonderfully with rice.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 cup snow peas, trimmed
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp honey
• 2 tbsp lemon juice
• Zest of 1 lemon
• 2 tsp cornstarch
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp water
• Lemon wedges, for garnish

Instructions:

1. In a small bowl, whisk together the tamari, honey, lemon juice, lemon zest, cornstarch, and water to create the sauce. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken slices and stir-fry for about 4-5 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the garlic and ginger for 1-2 minutes until fragrant.
4. Add the snow peas to the skillet and stir-fry for 2-3 minutes until tender-crisp.
5. Return the chicken to the skillet and pour the lemon sauce over the chicken and snow peas. Stir to coat the ingredients evenly. Cook for another 2-3 minutes until the sauce thickens.
6. Serve the lemon chicken with snow peas over steamed rice, garnished with lemon wedges.

This gluten-free lemon chicken with snow peas is an incredibly refreshing dish that delivers a burst of citrusy brightness. The tamari and honey-based sauce perfectly complements the tender chicken and crisp snow peas. It’s an excellent choice for those looking for a light yet flavorful gluten-free Chinese dish that can be made in less than 30 minutes, making it perfect for busy weeknights.

Gluten-Free Kung Pao Chicken

Kung Pao Chicken is a classic Chinese stir-fry dish known for its savory, sweet, and spicy flavor profile. This gluten-free version substitutes tamari for regular soy sauce, making it a safe option for those avoiding gluten while maintaining the bold, delicious taste of the original. The dish is made with bite-sized chicken pieces, crunchy peanuts, bell peppers, and a rich sauce that combines heat from dried chilies, sweetness from sugar, and depth from vinegar.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, chopped
• ½ cup unsalted dry roasted peanuts
• 8-10 dried red chilies (adjust to taste)
• 2 tbsp tamari (gluten-free soy sauce)
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce (ensure it’s gluten-free)
• 1 tbsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp sesame oil

Instructions:

1. In a small bowl, mix together tamari, rice vinegar, hoisin sauce, sugar, and cornstarch slurry. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the sesame oil and sauté the garlic, ginger, and dried chilies for 1-2 minutes, until fragrant.
4. Add the bell peppers and onion to the skillet, cooking for 2-3 minutes until tender-crisp.
5. Return the chicken to the skillet and pour the sauce mixture over it. Stir well to coat the chicken and vegetables. Add the peanuts and cook for an additional 2-3 minutes until the sauce thickens and becomes glossy.
6. Serve hot over steamed rice or gluten-free noodles.

Gluten-free Kung Pao Chicken brings all the bold, mouthwatering flavors of this popular dish, minus the gluten. The savory tamari, tangy vinegar, and a hint of sweetness from sugar, combined with the heat from dried chilies, make this dish an exciting, flavorful meal. The crunchy peanuts add an extra layer of texture, making it a perfect choice for a hearty and satisfying gluten-free dinner.

Gluten-Free General Tso’s Chicken

General Tso’s Chicken is a beloved Chinese-American dish known for its crispy chicken pieces coated in a sweet, savory, and slightly spicy sauce. This gluten-free version substitutes tamari and uses cornstarch to create a crispy coating that holds up to the rich sauce. With a perfect balance of flavors and textures, it’s a great dish for anyone looking for a gluten-free take on a classic.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 egg, beaten
• ½ cup water
• 2 tbsp tamari (gluten-free soy sauce)
• 2 tbsp rice vinegar
• 3 tbsp honey
• 1 tbsp hoisin sauce (ensure it’s gluten-free)
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 4-5 dried red chilies
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp vegetable oil

Instructions:

1. In a shallow bowl, mix the gluten-free flour, baking powder, and salt. Add the beaten egg and water, whisking until smooth.
2. Dip the chicken pieces into the batter, making sure they are well-coated.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 4-5 minutes, until golden and crispy. Remove the chicken from the oil and set it aside on a paper towel-lined plate.
4. In the same skillet, sauté garlic, ginger, and dried chilies for 1-2 minutes until fragrant.
5. Add tamari, rice vinegar, honey, and hoisin sauce to the skillet, stirring to combine. If the sauce is too thin, whisk in cornstarch to thicken.
6. Add the crispy chicken back to the skillet and toss to coat evenly in the sauce. Cook for an additional 2-3 minutes to ensure the chicken absorbs the flavor.
7. Serve hot, garnished with chopped green onions or sesame seeds, and over steamed rice.

This gluten-free General Tso’s Chicken hits all the right notes with its crispy chicken, sweet and tangy sauce, and a hint of spice. The substitution of tamari for soy sauce ensures the dish is gluten-free, while the crispy coating gives each bite the perfect crunch. It’s a perfect meal for anyone craving the comforting flavors of General Tso’s chicken, with the added benefit of being gluten-free.

Gluten-Free Egg Foo Young

Egg Foo Young is a Chinese omelet dish made with vegetables, meat, and eggs, topped with a savory gravy. This gluten-free version uses tamari and a cornstarch-based gravy to create a smooth, rich sauce that’s both gluten-free and delicious. Packed with vegetables and protein, this dish is a healthy, satisfying option that can be customized with your choice of meats or kept vegetarian.

Ingredients:

• 6 large eggs, beaten
• 1 cup cooked shrimp or chicken (optional), diced
• 1 cup bean sprouts
• 1 small carrot, julienned
• ½ cup chopped green onions
• 1/3 cup chopped mushrooms
• 1 tbsp tamari (gluten-free soy sauce)
• 2 tbsp vegetable oil (for frying)
• 1 tbsp cornstarch (for gravy)
• 1 cup chicken or vegetable broth
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp sesame oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, whisk together the eggs, tamari, and a pinch of salt and pepper.
2. Stir in the cooked shrimp or chicken, bean sprouts, carrots, green onions, and mushrooms. Mix until well combined.
3. Heat vegetable oil in a large skillet over medium heat. Pour the egg mixture into the skillet, forming one large omelet or several smaller ones.
4. Cook for about 3-4 minutes on each side, until the eggs are set and lightly golden. Remove from the skillet and set aside.
5. To make the gravy, combine the chicken broth, rice vinegar, sugar, sesame oil, and cornstarch in a small saucepan. Bring to a simmer, stirring continuously until the gravy thickens.
6. Pour the gravy over the egg foo young and serve hot with steamed rice.

Gluten-free Egg Foo Young is a flavorful and nutritious dish that combines protein, vegetables, and a savory gravy into a satisfying meal. The eggs create a fluffy base, while the tamari ensures the gravy is full of umami without the gluten. This dish is versatile, allowing for various meat or vegetable fillings, making it an excellent choice for anyone seeking a hearty, gluten-free Chinese meal that’s both comforting and nutritious.

Gluten-Free Sweet and Sour Chicken

Sweet and Sour Chicken is a popular Chinese dish known for its crispy chicken pieces paired with a tangy and sweet sauce. This gluten-free version replaces the traditional wheat-based soy sauce with tamari, ensuring that it’s safe for those avoiding gluten. The dish features crispy chicken chunks coated in a bright, flavorful sauce made from vinegar, ketchup, and sugar. It’s a perfect combination of sweet and tangy flavors with the satisfying crunch of the chicken.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized cubes
• 1 cup gluten-free all-purpose flour
• 1 egg, beaten
• 1/4 cup cornstarch
• 1/2 cup vegetable oil (for frying)
• 1/2 cup rice vinegar
• 1/2 cup ketchup
• 1/4 cup tamari (gluten-free soy sauce)
• 1/4 cup sugar
• 1/4 cup pineapple juice
• 1/2 cup diced bell peppers (red, green, or yellow)
• 1/2 cup diced onion
• 1/2 cup pineapple chunks (optional)

Instructions:

1. In a shallow dish, combine the gluten-free flour, cornstarch, and a pinch of salt. Dip each piece of chicken into the egg and then coat it in the flour mixture.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches, turning occasionally, for about 4-5 minutes, until golden and crispy. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the bell peppers, onions, and pineapple chunks (if using). Stir-fry for 2-3 minutes until slightly tender.
4. In a separate bowl, whisk together rice vinegar, ketchup, tamari, sugar, and pineapple juice. Pour the sauce into the skillet and bring it to a simmer. Stir occasionally until the sauce thickens, about 2-3 minutes.
5. Add the fried chicken back into the skillet and toss to coat it evenly with the sweet and sour sauce.
6. Serve hot over steamed rice or gluten-free noodles.

Gluten-free Sweet and Sour Chicken is the perfect blend of crispy chicken and a tangy, sweet sauce that’s sure to please everyone. With a rich and flavorful sauce made from tamari, vinegar, and pineapple juice, this dish offers a delightful balance of flavors. It’s an easy-to-make gluten-free alternative to the classic Chinese takeout option, bringing all the bold, familiar flavors right to your table.

Gluten-Free Moo Shu Pork

Moo Shu Pork is a traditional Chinese dish that typically features shredded pork stir-fried with vegetables and served with thin pancakes or hoisin sauce. In this gluten-free version, tamari replaces the soy sauce, and gluten-free pancakes or lettuce wraps can be used for a delicious and satisfying meal. The dish has a perfect balance of savory pork, crunchy vegetables, and a rich sauce.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup sliced mushrooms
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp tamari (gluten-free soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce (ensure it’s gluten-free)
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tbsp vegetable oil (for stir-frying)
• 8 gluten-free pancakes or large lettuce leaves (for wrapping)

Instructions:

1. In a small bowl, whisk together tamari, rice vinegar, hoisin sauce, sesame oil, and cornstarch mixture. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the pork slices and stir-fry for 4-5 minutes until browned and cooked through. Remove the pork from the skillet and set it aside.
3. In the same skillet, add garlic, ginger, cabbage, carrots, mushrooms, and onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Return the pork to the skillet and pour the sauce over the pork and vegetables. Stir well to coat everything evenly and cook for another 2-3 minutes, allowing the sauce to thicken.
5. Serve the Moo Shu Pork with gluten-free pancakes or large lettuce leaves for wrapping.

Gluten-free Moo Shu Pork is a flavorful and healthy dish that brings the taste of Chinese cuisine to your kitchen without the gluten. The tender pork, crunchy vegetables, and savory sauce make it a satisfying meal, while the gluten-free pancakes or lettuce wraps add a fun, customizable element to the dish. This is a great option for a light yet filling gluten-free dinner with an authentic Chinese flavor profile.

Gluten-Free Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a classic Chinese dish that combines tender slices of beef with crunchy broccoli in a savory sauce. This gluten-free version uses tamari in place of soy sauce to maintain the deep umami flavor of the sauce while ensuring it’s suitable for those avoiding gluten. This easy stir-fry is packed with flavor and nutrients, making it a quick and delicious meal that’s perfect for busy weeknights.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets, steamed
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp oyster sauce (ensure it’s gluten-free)
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1 tbsp cornstarch (optional, for thickening)
• 1/2 cup beef broth
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp vegetable oil (for stir-frying)

Instructions:

1. In a small bowl, combine tamari, oyster sauce, rice vinegar, sesame oil, cornstarch, and beef broth. Set the sauce mixture aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set it aside.
3. In the same skillet, add garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the steamed broccoli and stir-fry for another 2-3 minutes, allowing the broccoli to absorb the garlic and ginger flavor.
5. Return the beef to the skillet and pour the sauce mixture over the beef and broccoli. Stir well to coat the ingredients in the sauce and cook for an additional 2-3 minutes, until the sauce thickens and everything is well-combined.
6. Serve the beef and broccoli stir-fry hot, with steamed rice or gluten-free noodles.

This gluten-free Beef and Broccoli Stir-Fry is a simple yet flavorful dish that’s perfect for a weeknight dinner. The tender beef and crisp-tender broccoli are coated in a savory, rich sauce made with tamari and sesame oil, offering a satisfying, gluten-free alternative to a takeout favorite. It’s quick to prepare, packed with nutrients, and deliciously satisfying for anyone following a gluten-free diet.

Gluten-Free Kung Pao Chicken

Kung Pao Chicken is a Chinese stir-fry classic known for its spicy and tangy flavor, combining chicken, peanuts, and vegetables in a savory sauce. This gluten-free version uses tamari in place of traditional soy sauce and ensures all ingredients are free from gluten. The result is a flavorful and slightly spicy dish with tender chicken, crunchy peanuts, and a rich, zesty sauce that will tantalize your taste buds.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into cubes
• 1/2 cup roasted peanuts
• 1/2 red bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce (ensure it’s gluten-free)
• 1 tbsp sesame oil
• 1 tbsp chili paste (adjust to desired spice level)
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp vegetable oil (for stir-frying)

Instructions:

1. In a small bowl, whisk together tamari, rice vinegar, hoisin sauce, sesame oil, chili paste, and cornstarch mixture. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken cubes and stir-fry for 5-7 minutes until cooked through and golden brown. Remove chicken and set aside.
3. In the same skillet, add garlic, ginger, bell pepper, and onion. Stir-fry for about 2-3 minutes until the vegetables are tender-crisp.
4. Return the chicken to the skillet, then add the peanuts and the sauce mixture. Stir well to coat the chicken and vegetables with the sauce.
5. Cook for another 2-3 minutes until the sauce thickens and the dish is heated through.
6. Serve hot with steamed rice or gluten-free noodles.

Gluten-free Kung Pao Chicken delivers all the bold, spicy, and savory flavors of the classic dish without the gluten. The tender chicken, crunchy peanuts, and vibrant vegetables come together in a rich, tangy sauce that has just the right amount of heat. This dish is perfect for anyone looking for a gluten-free, flavorful option for their Chinese food cravings, and it’s quick enough to make on a busy weeknight.

Gluten-Free Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry is a refreshing and tangy dish that combines the zestiness of fresh lemon with savory chicken and vegetables. This gluten-free version uses tamari to replace soy sauce, keeping it safe for those avoiding gluten while still providing the depth of flavor you expect from Chinese cuisine. It’s light yet satisfying and perfect for those looking for a gluten-free alternative to traditional stir-fries.

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1/2 cup gluten-free chicken broth
• 2 tbsp tamari (gluten-free soy sauce)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp sesame oil
• 1/2 cup snap peas, trimmed
• 1/2 cup bell peppers, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced

Instructions:

1. In a small bowl, combine chicken broth, tamari, rice vinegar, honey, lemon juice, lemon zest, and cornstarch mixture. Stir to combine and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add garlic, ginger, snap peas, and bell peppers. Stir-fry for about 3 minutes until the vegetables are tender but still crisp.
4. Return the chicken to the skillet and pour in the sauce mixture. Stir to coat everything in the sauce and cook for another 2-3 minutes until the sauce thickens.
5. Serve hot over steamed rice or gluten-free noodles.

Gluten-free Lemon Chicken Stir-Fry is a refreshing and flavorful dish that’s perfect for those who crave something light but still satisfying. The tangy lemon sauce, combined with tender chicken and crisp vegetables, creates a dish full of flavor and texture. This easy-to-make stir-fry is a great gluten-free alternative that doesn’t compromise on taste and can be quickly prepared for a weeknight dinner.

Gluten-Free Sesame Chicken

Sesame Chicken is a popular Chinese dish known for its sweet, savory sauce and crispy chicken pieces, topped with a generous sprinkle of sesame seeds. This gluten-free version uses tamari to replace soy sauce, ensuring the dish is safe for those avoiding gluten. The chicken is coated in a crispy, gluten-free batter and tossed in a flavorful sauce that is both savory and sweet, making it a delicious and satisfying meal.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 cup gluten-free all-purpose flour
• 1 egg, beaten
• 1/4 cup cornstarch
• 1/2 cup vegetable oil (for frying)
• 1/4 cup tamari (gluten-free soy sauce)
• 1/4 cup honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 cup water
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 2 tbsp sesame seeds, toasted
• 2 green onions, chopped (for garnish)

Instructions:

1. In a shallow bowl, combine gluten-free flour and cornstarch. Dip the chicken pieces into the beaten egg, then coat them in the flour mixture.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove chicken and drain on paper towels.
3. In a separate small saucepan, combine tamari, honey, rice vinegar, sesame oil, and water. Bring to a simmer over medium heat, then whisk in the cornstarch-water mixture to thicken the sauce.
4. Once the sauce has thickened, toss the fried chicken in the sauce until well-coated.
5. Sprinkle the sesame seeds and green onions over the chicken before serving.
6. Serve the sesame chicken with steamed rice or gluten-free noodles.

Gluten-free Sesame Chicken is a sweet and savory delight that combines crispy chicken with a rich, flavorful sauce. The dish is made even more irresistible with a sprinkle of toasted sesame seeds, offering a satisfying crunch with every bite. Whether you’re following a gluten-free diet or just craving something delicious, this sesame chicken is an excellent choice for a comforting and flavorful meal.

Gluten-Free Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a staple in Chinese cuisine, known for its simple yet rich flavors, combining tender beef slices and vibrant broccoli in a savory sauce. This gluten-free version uses tamari to replace soy sauce, making it safe for gluten-sensitive individuals without sacrificing taste. The beef is stir-fried until juicy, and the broccoli is cooked to a perfect crisp-tender texture, all brought together with a flavorful gluten-free sauce that’s perfect with rice or noodles.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tbsp tamari (gluten-free soy sauce)
• 2 tbsp oyster sauce (ensure it’s gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 cup beef broth (gluten-free)
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tbsp vegetable oil (for stir-frying)

Instructions:

1. In a small bowl, mix tamari, oyster sauce, rice vinegar, sesame oil, and beef broth. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned and just cooked through. Remove the beef and set aside.
3. In the same skillet, add garlic and ginger, stir-frying for 1-2 minutes until fragrant. Add the broccoli and cook for another 3-4 minutes until tender-crisp.
4. Return the beef to the skillet, and pour in the sauce mixture. Stir well to coat everything in the sauce.
5. Add the cornstarch-water mixture to the skillet and stir until the sauce thickens.
6. Serve hot with steamed rice or gluten-free noodles.

This gluten-free Beef and Broccoli Stir-Fry is a perfect balance of savory, slightly sweet flavors and fresh textures. The tender beef and crisp broccoli are enhanced by the rich sauce, making this dish a healthy and satisfying choice for a gluten-free dinner. It’s an easy-to-make, flavorful meal that can be enjoyed any night of the week.

Gluten-Free Sweet and Sour Chicken

Sweet and Sour Chicken is a beloved Chinese dish that blends the tangy sweetness of the sauce with crispy chicken pieces. In this gluten-free version, we replace the traditional soy sauce with tamari to ensure that the dish is safe for gluten-sensitive diners. The chicken is lightly battered and fried until crispy, then coated in a vibrant and flavorful sweet and sour sauce made with pineapple, vinegar, and ketchup. This dish offers the perfect balance of sweetness and tanginess that will appeal to everyone at the table.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into cubes
• 1/2 cup gluten-free all-purpose flour
• 1 egg, beaten
• 1/4 cup cornstarch
• 1/4 cup vegetable oil (for frying)
• 1/2 cup pineapple chunks (with juice)
• 1/4 cup tamari (gluten-free soy sauce)
• 1/4 cup rice vinegar
• 1/4 cup honey
• 2 tbsp ketchup
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 1/4 cup bell pepper, diced
• 1/4 cup onion, diced
• 1/4 cup green onion, chopped (for garnish)

Instructions:

1. In a shallow bowl, combine gluten-free flour and cornstarch. Dip the chicken cubes in the beaten egg, then coat in the flour mixture.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
3. In a small saucepan, combine pineapple chunks and juice, tamari, rice vinegar, honey, and ketchup. Bring to a simmer over medium heat.
4. Stir in the cornstarch-water mixture to thicken the sauce. Once thickened, add the bell pepper and onion to the sauce, cooking for 2-3 minutes until the vegetables soften.
5. Toss the crispy chicken pieces into the sauce, coating evenly.
6. Garnish with green onions and serve with steamed rice or gluten-free noodles.

This gluten-free Sweet and Sour Chicken recipe is a delicious and satisfying take on the classic dish, offering the perfect mix of tangy, sweet, and savory flavors. The crispy chicken combined with the vibrant sauce makes this dish a real treat for the whole family. It’s easy to make and a great choice for anyone on a gluten-free diet who still wants to enjoy the iconic flavors of Chinese cuisine.

Gluten-Free Shrimp Fried Rice

Shrimp Fried Rice is a quick and flavorful dish that combines shrimp, vegetables, and rice, all stir-fried together in a savory sauce. This gluten-free version uses tamari in place of soy sauce and ensures the fried rice is safe for those avoiding gluten. The shrimp is tender, and the rice is full of flavor, making this dish a great choice for lunch or dinner. Plus, it’s a fantastic way to use up leftover rice for a delicious, satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups cooked and cooled rice (preferably day-old)
• 2 eggs, lightly beaten
• 1/2 cup peas and carrots, frozen or fresh
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 2 tbsp vegetable oil (for stir-frying)
• 2 green onions, chopped
• 1 tbsp rice vinegar
• 1 tbsp ginger, minced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
2. In the same skillet, add another tablespoon of oil. Stir-fry the onion, garlic, and ginger for 2 minutes until fragrant. Add the peas and carrots and cook for another 2 minutes until tender.
3. Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then combine with the vegetables.
4. Add the cooked rice to the skillet, breaking up any clumps. Pour in the tamari, sesame oil, and rice vinegar, stirring everything together to combine.
5. Add the shrimp back to the skillet and stir to mix everything together. Garnish with chopped green onions.
6. Serve hot and enjoy!

Gluten-free Shrimp Fried Rice is a flavorful and satisfying dish that’s perfect for any occasion. The combination of tender shrimp, savory rice, and flavorful vegetables creates a balanced meal that’s both hearty and delicious. It’s a great option for using up leftover rice and can be made quickly for a busy weeknight dinner. This gluten-free fried rice offers all the classic flavors of the beloved dish without the gluten, making it suitable for everyone to enjoy.

Note: More recipes are coming soon!