27+ Healthy Gluten-Free Asian Chicken Recipes You’ll Love

If you’re craving flavorful, aromatic, and mouthwatering dishes but need to keep things gluten-free, you’re in the right place!

Asian cuisine offers a world of possibilities, and chicken is one of the most versatile ingredients you can use to create satisfying meals.

From the zesty tang of Thai-inspired dishes to the rich umami of Chinese flavors, there’s a gluten-free chicken recipe to suit every taste.

In this article, we’ve rounded up 27+ gluten-free Asian chicken recipes that not only stay true to the authentic tastes of Asia but also cater to dietary needs.

Whether you’re looking for a quick weeknight dinner or something special for guests, you’ll find plenty of options to choose from.

Let’s dive into these deliciously gluten-free options that will have your taste buds doing a happy dance!

27+ Healthy Gluten-Free Asian Chicken Recipes You’ll Love

There you have it—over 27 mouthwatering, gluten-free Asian chicken recipes that prove you don’t have to sacrifice flavor for dietary needs.

Each recipe brings a unique blend of spices and seasonings that highlight the beauty of Asian cooking, all while keeping things gluten-free.

Whether you’re a fan of spicy Szechuan, aromatic Thai curry, or savory teriyaki, these dishes promise to deliver authentic, satisfying meals for you and your family.

So, roll up your sleeves, grab that chicken, and embark on a flavorful journey through the heart of Asian cuisine, all while keeping your meals light, healthy, and gluten-free.

Enjoy the cooking adventure!

Gluten-Free Sweet and Sour Chicken

This gluten-free sweet and sour chicken recipe offers a perfect balance of tangy, sweet, and savory flavors, without any gluten. The crispy chicken pieces are coated in a flavorful gluten-free batter, then tossed in a homemade sweet and sour sauce made from natural ingredients like pineapple, vinegar, and coconut aminos. It’s an easy and delicious dish that’s a healthier alternative to the typical takeout version.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup coconut flour (or almond flour)
• 1 egg
• 1/4 cup coconut oil for frying
• 1/2 cup pineapple juice
• 1/4 cup apple cider vinegar
• 3 tbsp coconut aminos (or gluten-free soy sauce)
• 3 tbsp honey
• 1 tbsp ketchup
• 1 small bell pepper, diced
• 1/4 cup diced onion
• 1/2 cup pineapple chunks
• Salt and pepper, to taste

Instructions:

1. In a bowl, whisk the egg. In a separate bowl, mix the cornstarch and coconut flour together. Season the chicken with salt and pepper, then dip each piece into the egg and coat it in the flour mixture.
2. Heat the coconut oil in a large skillet over medium-high heat. Fry the chicken in batches until golden and cooked through, about 5-7 minutes. Remove and set aside.
3. In the same skillet, sauté the diced bell pepper and onion until softened, about 3 minutes. Add the pineapple chunks.
4. In a small bowl, mix together the pineapple juice, apple cider vinegar, coconut aminos, honey, and ketchup. Pour this mixture into the skillet and stir well. Bring to a simmer and cook for 2-3 minutes.
5. Add the crispy chicken to the sauce and toss until well-coated. Serve hot with rice or gluten-free noodles.

This dish is sure to please anyone craving the sweet and sour combination but without the gluten. The crispy chicken works wonderfully with the tangy, flavorful sauce, creating a satisfying and comforting meal. Not only is it a healthy version of a beloved dish, but it’s also simple to make, perfect for a weeknight dinner or a special occasion.

Gluten-Free Teriyaki Chicken Stir-Fry

A flavorful gluten-free stir-fry made with tender chicken, a variety of vegetables, and a rich teriyaki sauce that’s naturally gluten-free. The secret is using tamari, a gluten-free soy sauce alternative, to create the sauce, which gives the dish its signature salty-sweet flavor. This easy-to-make dish is perfect for a quick lunch or dinner.

Ingredients:

• 1 lb chicken breast, sliced thinly
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 1/4 cup rice vinegar
• 2 tbsp honey
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1 tbsp cornstarch (optional for thickening)
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 2 tbsp sesame seeds, for garnish

Instructions:

1. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, honey, garlic, and ginger. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the sauce.
2. Heat a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the broccoli, carrot, bell pepper, and onion. Stir-fry the vegetables for about 5 minutes, until tender-crisp.
4. Return the chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.
5. Garnish with sesame seeds before serving. Serve over gluten-free rice or noodles.

This dish is a delightful fusion of tender chicken and vibrant vegetables, all enveloped in a luscious teriyaki sauce. It’s quick, satisfying, and can be customized to your liking with whatever veggies you have on hand. The rich umami flavor of the tamari-based sauce pairs perfectly with the stir-fried chicken, making it a family favorite.

Gluten-Free Thai Basil Chicken (Gai Pad Krapow)

A popular Thai street food, this gluten-free Thai basil chicken features a flavorful combination of ground chicken, fresh basil, garlic, and a savory sauce made with gluten-free soy sauce and fish sauce. It’s a quick and easy dish that brings a burst of flavor with every bite.

Ingredients:

• 1 lb ground chicken
• 3 cloves garlic, minced
• 2 Thai bird’s eye chilies, minced (or to taste)
• 1 tbsp fish sauce
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tbsp coconut sugar
• 1/2 cup fresh Thai basil leaves
• 1 tbsp vegetable oil for frying
• 1/2 onion, thinly sliced
• 1 red bell pepper, sliced (optional)
• Lime wedges, for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and chilies, sautéing for about 1-2 minutes until fragrant.
2. Add the ground chicken to the skillet and cook until browned, breaking it apart with a spatula as it cooks.
3. Stir in the fish sauce, tamari, and coconut sugar, mixing well to coat the chicken in the sauce. Cook for another 2-3 minutes to let the flavors meld together.
4. Add the onion and bell pepper (if using) and stir-fry for an additional 3-4 minutes until the vegetables are tender.
5. Stir in the fresh basil leaves and cook for an additional minute until the basil wilts and becomes fragrant.
6. Serve the dish with lime wedges on the side for a refreshing squeeze of citrus.

This Thai basil chicken recipe is bursting with fresh, aromatic flavors. The combination of spicy chilies, garlic, and salty-sweet sauce makes for a truly addictive dish. Whether served over rice or enjoyed on its own, it’s a simple yet powerful meal that’s perfect for any time you crave something bold and flavorful.

Gluten-Free Chicken Satay with Peanut Sauce

This gluten-free chicken satay recipe is a classic Thai-inspired dish made with skewered and grilled marinated chicken served with a creamy, rich peanut sauce. It’s perfect for a party appetizer, light dinner, or even a quick weeknight meal. The marinade infuses the chicken with an irresistible depth of flavor, while the peanut sauce adds a savory-sweet finishing touch.

Ingredients:

• 1 lb chicken breast, cut into thin strips
• 1/4 cup tamari (gluten-free soy sauce)
• 1 tbsp lime juice
• 1 tbsp honey
• 1 garlic clove, minced
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 cup natural peanut butter
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp honey
• 1/2 cup coconut milk
• 1 tbsp lime juice
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, mix together tamari, lime juice, honey, garlic, turmeric, and cumin. Add the chicken strips and let marinate for at least 30 minutes, or up to 2 hours for more flavor.
2. For the peanut sauce, whisk together peanut butter, tamari, honey, coconut milk, lime juice, and red pepper flakes (if using). Adjust the consistency with more coconut milk if needed. Set aside.
3. Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers and grill for 5-7 minutes per side, or until the chicken is cooked through.
4. Serve the grilled chicken skewers with the peanut sauce and garnish with fresh cilantro.

This chicken satay with peanut sauce is an irresistible combination of savory, tangy, and slightly sweet flavors. The chicken is tender and juicy, and the peanut sauce takes it to the next level, making it perfect for both casual meals and entertaining guests. It’s a great gluten-free option that everyone will love.

Gluten-Free Lemon Chicken with Ginger Sauce

This zesty and refreshing gluten-free lemon chicken recipe is infused with a bright and aromatic ginger sauce. The citrusy marinade and the tangy sauce create a perfect contrast to the tender chicken, making it a vibrant dish that can easily be prepared for weeknight dinners or special occasions.

Ingredients:

• 1 lb chicken breast, cut into thin cutlets
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, zest, tamari, honey, ginger, garlic, and crushed red pepper flakes (if using). Place the chicken cutlets in the marinade and let sit for at least 30 minutes.
2. Heat a large skillet over medium heat and cook the chicken cutlets for about 3-4 minutes per side, until golden brown and cooked through.
3. Remove the chicken from the skillet and set aside. In the same pan, add the remaining marinade and cook for 2-3 minutes, allowing it to thicken slightly.
4. Pour the sauce over the chicken and garnish with fresh parsley before serving.

This lemon chicken with ginger sauce is a perfect balance of light, refreshing flavors. The tangy lemon and aromatic ginger create an irresistible combination, while the honey adds just the right touch of sweetness. Serve this dish with rice or a fresh salad for a quick, flavorful meal.

Gluten-Free Spicy Orange Chicken

This gluten-free spicy orange chicken features crispy chicken pieces coated in a tangy and spicy orange sauce, delivering a delightful combination of sweet and heat. The sauce is made from fresh orange juice, tamari, and a touch of chili paste, creating a vibrant, satisfying dish that’s perfect for any occasion.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup coconut flour
• 1 egg, beaten
• 1/4 cup coconut oil for frying
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp chili paste (adjust for heat)
• 2 garlic cloves, minced
• 1/2 tsp grated fresh ginger
• 1/4 cup sliced green onions, for garnish
• 1 tbsp sesame seeds, for garnish

Instructions:

1. In a bowl, whisk together the cornstarch and coconut flour. Season the chicken with salt and pepper, then dip each piece into the beaten egg and coat in the flour mixture.
2. Heat the coconut 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. Remove and set aside.
3. In the same skillet, add the orange juice, orange zest, tamari, rice vinegar, honey, chili paste, garlic, and ginger. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
4. Return the crispy chicken to the skillet and toss in the sauce until well-coated.
5. Garnish with sliced green onions and sesame seeds before serving.

This spicy orange chicken brings a vibrant and exciting flavor to the table. The crispy chicken is perfectly complemented by the tangy, sweet, and spicy sauce, creating a dish that’s both satisfying and unique. Serve it with steamed rice or sautéed veggies for a complete meal.

Gluten-Free Korean BBQ Chicken

This gluten-free Korean BBQ chicken features chicken thighs marinated in a flavorful blend of tamari, garlic, sesame oil, and brown sugar, then grilled to perfection. The combination of savory, sweet, and umami flavors makes this dish a fantastic option for anyone craving Korean-inspired flavors without the gluten.

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp rice vinegar
• 1/4 cup chopped green onions (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together tamari, sesame oil, brown sugar, garlic, ginger, and rice vinegar to create the marinade.
2. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
3. Preheat the grill to medium-high heat. Grill the chicken thighs for 5-7 minutes per side, or until cooked through and slightly charred.
4. Garnish with chopped green onions and sesame seeds before serving.

This Korean BBQ chicken recipe is packed with flavor, offering a perfect combination of savory, sweet, and spicy notes. The grill imparts a smoky flavor that enhances the marinade, making it an exciting dish that’s great for both casual meals and dinner parties. Serve with rice or a side of grilled vegetables to complete the meal.

Gluten-Free Chicken and Vegetable Thai Red Curry

This gluten-free Thai red curry with chicken and vegetables is a comforting and aromatic dish that combines tender chicken, colorful vegetables, and a rich, spicy coconut milk-based curry sauce. The deep flavors of the red curry paste are balanced by the sweetness of coconut milk, making this dish both satisfying and full of depth.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Thai red curry paste (ensure it’s gluten-free)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 cup sliced carrots
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup baby spinach
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 3-4 minutes until softened.
2. Stir in the red curry paste and cook for another 1-2 minutes until fragrant.
3. Add the coconut milk and chicken broth, bringing the mixture to a simmer. Stir in the carrots, bell pepper, and zucchini, and cook for 10-12 minutes, until the vegetables are tender.
4. Add the chicken strips to the pot and cook for 5-7 minutes until the chicken is cooked through.
5. Stir in the spinach, fish sauce, and lime juice. Let cook for an additional 2 minutes, until the spinach wilts.
6. Serve the curry with steamed rice or gluten-free noodles, and garnish with fresh cilantro.

This Thai red curry chicken with vegetables is an explosion of flavors and textures. The creamy, spicy sauce pairs wonderfully with the tender chicken and crisp vegetables, making it a perfect comfort food that’s naturally gluten-free. The balance of coconut milk, curry paste, and lime adds a depth of flavor that will have you coming back for more.

Gluten-Free Kung Pao Chicken

A flavorful and satisfying gluten-free version of the classic Kung Pao chicken, this recipe features chicken breast cooked in a savory sauce made with tamari, rice vinegar, and a bit of sweetness from honey. The addition of peanuts, bell peppers, and spicy chili peppers makes this dish a great choice for anyone craving bold, Asian-inspired flavors.

Ingredients:

• 1 lb chicken breast, diced
• 2 tbsp tamari (gluten-free soy sauce)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp sesame oil
• 1/2 cup unsalted peanuts
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/4 cup sliced green onions
• 3 dried red chilies (or more for heat)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)

Instructions:

1. In a small bowl, whisk together the tamari, rice vinegar, honey, and sesame oil to create the sauce. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the dried chilies, garlic, and ginger. Stir-fry for about 1-2 minutes until fragrant.
4. Add the bell peppers and cook for 2-3 minutes until tender-crisp.
5. Return the chicken to the skillet along with the peanuts and the prepared sauce. Stir to combine. If you prefer a thicker sauce, mix in the cornstarch mixture and cook for 1-2 minutes.
6. Garnish with sliced green onions and serve with steamed rice.

This gluten-free Kung Pao chicken offers the same delicious combination of savory, sweet, and spicy flavors, making it a wonderful option for anyone looking for a satisfying meal. The crunchy peanuts add texture, while the tangy sauce ties everything together, creating a balanced and flavorful dish.

Gluten-Free Mongolian Chicken

A quick and easy recipe for Mongolian chicken that’s gluten-free yet full of flavor. The combination of tamari, brown sugar, and garlic creates a deliciously sweet and savory sauce, while the chicken is cooked until tender and juicy. Perfect for a fast weeknight meal that’s both comforting and satisfying.

Ingredients:

• 1 lb chicken breast, sliced into thin strips
• 3 tbsp tamari (gluten-free soy sauce)
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup sliced green onions
• 1/2 tsp grated ginger
• 1/2 cup water
• 1 tbsp cornstarch (optional for thickening)

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add the sliced chicken and cook for 6-7 minutes, or until browned and cooked through.
2. Add the garlic and ginger to the chicken, cooking for another minute until fragrant.
3. In a bowl, whisk together tamari, brown sugar, water, and red pepper flakes. Pour the sauce over the chicken and simmer for 3-4 minutes, allowing the sauce to reduce and thicken.
4. If you’d like a thicker sauce, stir in cornstarch mixed with water and cook for another 1-2 minutes.
5. Stir in the green onions and cook for an additional 1-2 minutes. Serve hot with rice.

This Mongolian chicken is sweet, savory, and just the right amount of spicy. It’s a fantastic choice when you need a quick yet flavorful gluten-free meal. The savory tamari sauce combined with the sweetness of brown sugar makes this dish a great comfort food that can be enjoyed any day of the week.

Gluten-Free Cashew Chicken Stir-Fry

A delicious and satisfying gluten-free stir-fry made with tender chicken, crunchy cashews, and a savory sauce, this Cashew Chicken stir-fry is easy to make and packed with flavor. The sauce combines tamari, rice vinegar, and a touch of honey, creating a balanced dish that everyone will love.

Ingredients:

• 1 lb chicken breast, diced
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 1/2 cup unsalted cashews
• 1/2 cup broccoli florets
• 1/2 red bell pepper, sliced
• 1/2 onion, sliced
• 1/4 cup sliced green onions
• 1 tbsp grated ginger
• 2 garlic cloves, minced

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 6-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic, ginger, onion, broccoli, and bell pepper. Stir-fry for 3-4 minutes, or until the vegetables are tender.
3. In a small bowl, mix together the tamari, honey, and rice vinegar. Add this sauce to the vegetables and stir well.
4. Add the chicken back into the skillet, along with the cashews. Stir everything together and cook for an additional 2 minutes to combine the flavors.
5. Garnish with sliced green onions and serve hot with rice.

This gluten-free Cashew Chicken stir-fry is a flavorful dish that brings a satisfying crunch from the cashews and a savory sauce that enhances the chicken and vegetables. It’s simple to prepare, making it a great choice for a healthy, quick dinner option.

Gluten-Free Thai Green Curry Chicken

This gluten-free Thai green curry with chicken is full of aromatic flavors from fresh herbs, coconut milk, and a hint of spice from green curry paste. The creamy sauce is perfectly balanced with chicken, vegetables, and a bit of sweetness, creating a flavorful, comforting dish that’s great for any occasion.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 1 tbsp coconut oil
• 2 tbsp Thai green curry paste (ensure it’s gluten-free)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1/2 cup sliced carrots
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup baby spinach
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the chicken strips and cook for 5-6 minutes until browned and cooked through.
2. Stir in the green curry paste and cook for 1-2 minutes until fragrant.
3. Add the coconut milk and chicken broth to the pot, bringing it to a simmer.
4. Add the carrots, bell pepper, and zucchini, and cook for 10-12 minutes, until the vegetables are tender.
5. Stir in the spinach, fish sauce, and lime juice, and cook for an additional 2 minutes.
6. Garnish with fresh cilantro and serve with rice or gluten-free noodles.

This Thai green curry chicken is a flavorful and comforting dish. The richness of the coconut milk paired with the heat from the green curry paste creates a savory, aromatic sauce that perfectly complements the chicken and vegetables. It’s a fantastic choice for anyone craving a gluten-free dish with bold, exotic flavors.

Gluten-Free Chicken and Shrimp Pad Thai

A gluten-free twist on the classic Thai Pad Thai, this recipe combines tender chicken and shrimp with rice noodles in a savory tamari-based sauce. The dish is made even better with the addition of fresh vegetables, peanuts, and lime, creating a flavorful and satisfying meal.

Ingredients:

• 1/2 lb chicken breast, sliced thinly
• 1/2 lb shrimp, peeled and deveined
• 8 oz gluten-free rice noodles
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 1/4 cup roasted peanuts, chopped
• 1/2 cup shredded carrots
• 1/4 cup sliced green onions
• 2 garlic cloves, minced
• Lime wedges, for serving

Instructions:

1. Cook the rice noodles according to package directions, then drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat. Add the chicken and shrimp, cooking for 4-5 minutes until they are cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for 1 minute until fragrant.
4. Stir in the tamari, fish sauce, lime juice, and brown sugar, and cook for 2 minutes, allowing the sauce to thicken slightly.
5. Add the noodles, chicken, shrimp, carrots, and green onions. Toss everything together until well-coated in the sauce.
6. Garnish with chopped peanuts and serve with lime wedges.

This gluten-free chicken and shrimp Pad Thai is a flavorful and well-balanced dish that brings the perfect combination of salty, sweet, and sour flavors. The mix of chicken, shrimp, and rice noodles makes it a satisfying meal that’s both light and filling.

Gluten-Free Teriyaki Chicken Stir-Fry

This gluten-free teriyaki chicken stir-fry is a flavorful and quick dish that combines tender chicken with a delicious, slightly sweet, and savory teriyaki sauce. The mix of fresh vegetables adds crunch and color, making it a well-rounded meal that’s perfect for a busy weeknight.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp tamari (gluten-free soy sauce)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 cup broccoli florets
• 1/2 red bell pepper, sliced
• 1/2 carrot, julienned
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp sesame seeds (for garnish)
• Green onions, for garnish

Instructions:

1. In a small bowl, whisk together tamari, honey, rice vinegar, and sesame oil to make the teriyaki sauce. Set aside.
2. Heat a large skillet over medium-high heat and add the chicken. Cook for 6-7 minutes, until browned and cooked through. Remove the chicken and set aside.
3. In the same skillet, add garlic, ginger, onion, and vegetables. Stir-fry for 4-5 minutes, or until tender-crisp.
4. Add the chicken back into the skillet along with the teriyaki sauce. Stir to coat the chicken and vegetables and cook for another 2-3 minutes.
5. Garnish with sesame seeds and green onions before serving with rice or gluten-free noodles.

This gluten-free teriyaki chicken stir-fry is the ideal weeknight meal, with a flavorful sauce that complements the crispy vegetables and tender chicken. It’s easy to make, filling, and incredibly satisfying, with the sesame seeds adding a nice crunch and extra flavor.

Gluten-Free Spicy Szechuan Chicken

This spicy Szechuan chicken recipe is packed with bold, fiery flavors from chili paste, garlic, and ginger, combined with the savory depth of tamari. The crispy chicken is coated in a sweet and spicy sauce that’s both addictive and delicious.

Ingredients:

• 1 lb chicken breast, sliced into strips
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp chili paste (adjust to your preferred spice level)
• 1 tbsp honey
• 2 tbsp sesame oil
• 3-4 dried red chilies (optional, for extra heat)
• 1 onion, sliced
• 1 bell pepper, sliced
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Green onions, for garnish
• 1 tbsp sesame seeds (optional)

Instructions:

1. In a small bowl, whisk together tamari, rice vinegar, chili paste, and honey to make the Szechuan sauce.
2. Heat sesame oil in a large skillet over medium-high heat. Add the chicken strips and cook for 6-7 minutes, until browned and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the dried chilies, garlic, and ginger. Sauté for about 1 minute until fragrant.
4. Add the onions, bell pepper, and mushrooms, and stir-fry for 4-5 minutes.
5. Return the chicken to the skillet and pour in the Szechuan sauce. Stir well to coat the chicken and vegetables, then cook for another 2-3 minutes.
6. Garnish with green onions and sesame seeds before serving with rice.

This spicy Szechuan chicken is an explosive combination of sweet, savory, and fiery flavors. It’s perfect for spice lovers and those craving a little kick in their meal. The crispy chicken paired with the bold sauce makes this dish truly irresistible.

Gluten-Free Sweet and Sour Chicken

This gluten-free sweet and sour chicken is a lighter version of the classic dish, featuring crispy chicken in a tangy, sweet sauce made from pineapple juice, tamari, and rice vinegar. It’s a well-balanced dish that offers a burst of flavors and a delightful crunch.

Ingredients:

• 1 lb chicken breast, cubed
• 1/2 cup cornstarch
• 1 egg, beaten
• 2 tbsp coconut oil (or any cooking oil)
• 1/2 cup pineapple juice
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp tamari (gluten-free soy sauce)
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 onion, sliced
• 1/2 cup pineapple chunks (fresh or canned)
• Green onions, for garnish

Instructions:

1. Dip the chicken cubes in the beaten egg, then coat them in cornstarch.
2. Heat coconut oil in a skillet over medium-high heat. Fry the chicken in batches until golden and crispy, about 5-6 minutes. Remove the chicken and set aside.
3. In a small bowl, whisk together pineapple juice, rice vinegar, honey, and tamari.
4. In the same skillet, add the bell peppers, onion, and pineapple chunks. Sauté for 2-3 minutes.
5. Pour in the sweet and sour sauce and simmer for 2-3 minutes to let the sauce thicken slightly.
6. Add the crispy chicken back into the skillet, tossing to coat the chicken in the sauce.
7. Garnish with sliced green onions and serve with rice.

This gluten-free sweet and sour chicken is a perfect balance of tangy, sweet, and savory flavors. The crispy chicken adds a delightful crunch to the dish, and the sauce is tangy and flavorful, making this a great choice for a quick and tasty dinner.

Gluten-Free Thai Basil Chicken

This gluten-free Thai basil chicken is a fragrant and savory stir-fry made with chicken, fresh basil leaves, and a zesty sauce of tamari, fish sauce, and lime juice. The aromatic basil leaves infuse the dish with a fresh, herbal flavor that perfectly complements the savory chicken.

Ingredients:

• 1 lb chicken breast, sliced thinly
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 1 cup fresh basil leaves
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together tamari, fish sauce, lime juice, and brown sugar to create the sauce. Set aside.
2. Heat sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes, until browned and cooked through. Remove and set aside.
3. In the same skillet, add the garlic, onion, and bell pepper. Stir-fry for 3-4 minutes, or until the vegetables are tender.
4. Return the chicken to the skillet and pour in the sauce. Stir well to coat everything in the sauce.
5. Add the basil leaves and red pepper flakes (if using), and cook for another 2 minutes, until the basil is wilted.
6. Serve with rice or gluten-free noodles.

This Thai basil chicken is aromatic and flavorful, with fresh basil adding a distinctive herbal note to the savory, tangy sauce. It’s a quick and easy dish that’s bursting with flavor, perfect for anyone who loves Thai cuisine.

Gluten-Free Chicken Pho

This gluten-free chicken pho is a comforting, aromatic soup filled with tender chicken, rice noodles, and a fragrant broth made from spices like cinnamon, star anise, and cloves. It’s a healthier version of the classic Vietnamese dish that’s both light and satisfying.

Ingredients:

• 1 lb chicken breast or thighs
• 8 cups chicken broth
• 1 onion, halved
• 3 cloves garlic, smashed
• 2 cinnamon sticks
• 2 star anise
• 3-4 whole cloves
• 2 tbsp fish sauce
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tbsp honey
• 6 oz gluten-free rice noodles
• 1/2 cup bean sprouts
• 1/2 cup fresh basil leaves
• 1 lime, cut into wedges
• Sliced jalapeños, for garnish

Instructions:

1. In a large pot, add the chicken, chicken broth, onion, garlic, cinnamon sticks, star anise, and cloves. Bring to a simmer and cook for 25-30 minutes, until the chicken is cooked through.
2. Remove the chicken and shred it using two forks.
3. Stir in the fish sauce, tamari, and honey to flavor the broth.
4. Cook the gluten-free rice noodles according to package directions.
5. To serve, divide the noodles among bowls, top with shredded chicken, and pour the broth over. Garnish with fresh basil, bean sprouts, lime wedges, and jalapeños.

This gluten-free chicken pho is a warm, aromatic bowl of comfort. The rich and fragrant broth, combined with the tender chicken and fresh herbs, creates a well-balanced dish that’s perfect for cozy meals or when you need something soothing.

Note: More recipes are coming soon