In the world of Asian cuisine, there’s a delightful mix of bold flavors, vibrant colors, and healthy ingredients. However, finding gluten-free options can sometimes be a challenge.
Whether you’re avoiding gluten for dietary reasons or personal preference, the good news is that Asian food offers a wealth of naturally gluten-free dishes that can easily be adapted or enjoyed as-is.
In this blog, we’ll explore 26+ delicious and satisfying gluten-free Asian recipes that will bring the flavors of the Far East to your kitchen, without compromising on taste or texture.
From savory stir-fries to hearty soups and fresh salads, there’s something for everyone to enjoy!
26+ Mouthwatering Gluten-Free Asian Recipes You Need to Try
These 26+ gluten-free Asian recipes are a testament to the versatility and richness of Asian cuisine.
Whether you’re preparing a family meal or exploring new flavors, these dishes will not only satisfy your gluten-free needs but also tantalize your taste buds.
So, dive in, experiment, and enjoy the endless variety of gluten-free Asian dishes that are as authentic as they are delicious.
Your next gluten-free meal adventure is just a recipe away!
Gluten-Free Teriyaki Chicken
A flavorful and tender dish, this gluten-free Teriyaki Chicken uses tamari as a substitute for soy sauce, making it a perfect option for those who are sensitive to gluten. It’s a quick and easy dinner that’s full of delicious umami flavors and a slightly sweet glaze. This dish pairs wonderfully with steamed rice or stir-fried vegetables.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1/4 cup tamari (gluten-free soy sauce)
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp cornstarch (optional, for thicker sauce)
- Sesame seeds and chopped green onions for garnish
Instructions:
- In a bowl, whisk together tamari, honey, rice vinegar, sesame oil, garlic, and ginger. Pour this marinade over the chicken thighs in a resealable bag or shallow dish. Marinate for at least 30 minutes (or up to 2 hours in the fridge).
- Heat a skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later).
- Cook the chicken thighs in the skillet for about 5-7 minutes on each side or until they are fully cooked and browned.
- While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 3-4 minutes. If you prefer a thicker sauce, stir in cornstarch dissolved in water and cook until thickened.
- Once the chicken is done, pour the teriyaki sauce over the chicken and garnish with sesame seeds and chopped green onions.
This gluten-free Teriyaki Chicken is a great balance of sweet, savory, and slightly tangy flavors, and it’s a hit for anyone following a gluten-free lifestyle. The rich, glossy teriyaki glaze elevates the simple chicken to a restaurant-quality dish right at home. The marinade is incredibly easy to make, and the chicken cooks quickly, making this a perfect option for busy weeknights.
Gluten-Free Thai Basil Beef
This Thai Basil Beef is a spicy, aromatic stir-fry that is made with tender beef, fragrant basil, and a delicious combination of flavors. By using tamari instead of regular soy sauce, it is made gluten-free but retains all of the authentic, bold flavors. This recipe is great for anyone craving Thai food but looking to avoid gluten.
Ingredients:
- 1 lb ground beef
- 1/4 cup tamari (gluten-free soy sauce)
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 red chili peppers, finely sliced (optional)
- 1/2 cup fresh basil leaves
- Cooked jasmine rice, for serving
Instructions:
- In a small bowl, combine tamari, fish sauce, coconut sugar, and lime juice to make the sauce. Set aside.
- Heat vegetable oil in a large pan or wok over medium-high heat. Add garlic and chili peppers and stir-fry for about 30 seconds until fragrant.
- Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through (about 5-7 minutes).
- Pour the sauce mixture over the beef and stir to coat. Continue to cook for another 2 minutes.
- Stir in the fresh basil leaves and cook for an additional minute until the basil wilts.
- Serve the basil beef over jasmine rice and enjoy!
This Gluten-Free Thai Basil Beef is a mouthwatering dish that brings together the perfect blend of savory, sweet, and spicy flavors. The heat from the chili peppers and the rich flavor of the fish sauce are balanced by the sweetness of the coconut sugar. Fresh basil leaves add a refreshing, aromatic note that complements the beef perfectly. It’s an easy recipe to prepare that’s packed with authentic flavors, making it an ideal choice for anyone who loves Thai cuisine but needs a gluten-free option.
Gluten-Free Shrimp Pad Thai
Shrimp Pad Thai is a classic Thai noodle dish with a rich balance of salty, sweet, and sour flavors. This gluten-free version uses rice noodles and tamari instead of soy sauce to create a dish that everyone can enjoy. Perfect for a weeknight dinner or a special occasion, this shrimp Pad Thai will have everyone coming back for seconds.
Ingredients:
- 8 oz rice noodles
- 1/2 lb shrimp, peeled and deveined
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar or brown sugar
- 2 eggs, lightly beaten
- 1 tbsp vegetable oil
- 1 cup bean sprouts
- 2 green onions, chopped
- 1/4 cup roasted peanuts, crushed
- Lime wedges, for serving
Instructions:
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, combine tamari, fish sauce, tamarind paste, and palm sugar. Stir to dissolve the sugar and set the sauce aside.
- Heat vegetable oil in a wok or large pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp and set aside.
- In the same pan, add the beaten eggs and scramble until cooked.
- Add the cooked rice noodles, shrimp, sauce, and bean sprouts to the pan. Toss everything together to combine.
- Serve the Pad Thai topped with green onions, crushed peanuts, and lime wedges.
This gluten-free Shrimp Pad Thai is a delightful dish that balances all the flavors of the traditional recipe while being completely gluten-free. The tamarind paste, tamari, and fish sauce create a tangy, umami-rich sauce that coats the noodles beautifully. The addition of fresh bean sprouts and roasted peanuts adds a wonderful crunch and texture to the dish. Whether you are following a gluten-free diet or simply love Thai food, this recipe is sure to become a
Gluten-Free Mongolian Beef
Mongolian Beef is a popular Chinese-American dish that features tender strips of beef in a savory, slightly sweet sauce. In this gluten-free version, tamari replaces soy sauce, and a rich sauce made from brown sugar and ginger gives the beef its signature flavor. It’s a hearty and satisfying dish that’s perfect over a bed of rice or vegetables.
Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup tamari (gluten-free soy sauce)
- 1/4 cup water
- 2 tbsp brown sugar
- 2 tbsp hoisin sauce (gluten-free)
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/4 cup chopped green onions
- Cooked rice for serving
Instructions:
- In a small bowl, combine tamari, water, brown sugar, hoisin sauce, and cornstarch. Stir well to dissolve the sugar and cornstarch.
- Heat vegetable oil in a large pan or wok over medium-high heat. Add the sliced beef in a single layer and cook for 2-3 minutes until browned on one side. Flip the beef and cook for another 2 minutes.
- Add the minced garlic and grated ginger to the pan and stir for 1 minute until fragrant.
- Pour the sauce mixture over the beef and stir to coat. Cook for another 2-3 minutes, allowing the sauce to thicken.
- Add chopped green onions and stir to combine.
- Serve the Mongolian Beef over steamed rice and enjoy!
This gluten-free Mongolian Beef brings all the bold flavors you love from the original dish but without the gluten. The sauce is rich and flavorful, with a perfect balance of sweetness and savory depth. The beef stays tender and juicy, making it a comforting and satisfying dish to enjoy with family or guests.
Gluten-Free Thai Red Curry Chicken
This Thai Red Curry Chicken is a fragrant and creamy dish made with coconut milk and a spicy red curry paste. With the right balance of heat and creaminess, this dish is a delightful experience of rich flavors. It’s gluten-free, comforting, and perfect for those who crave a little spice in their meals.
Ingredients:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp red curry paste (ensure it’s gluten-free)
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp tamari (gluten-free soy sauce)
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- Fresh basil or cilantro for garnish
- Cooked rice for serving
Instructions:
- Heat vegetable oil in a large skillet or pot over medium heat. Add the red curry paste and cook for 1 minute, stirring constantly until fragrant.
- Add the chicken pieces and cook for 5-7 minutes until browned on all sides.
- Pour in the coconut milk, fish sauce, tamari, and brown sugar. Stir to combine and bring the mixture to a simmer.
- Add the sliced bell pepper and zucchini to the skillet and cook for another 5 minutes, until the vegetables are tender.
- Serve the curry with rice and garnish with fresh basil or cilantro.
This gluten-free Thai Red Curry Chicken is packed with flavor, making it a perfect choice for anyone who enjoys a rich, creamy, and slightly spicy dish. The coconut milk gives the sauce a luxurious, smooth texture, while the vegetables add a nice crunch and freshness. It’s an easy and satisfying meal that will transport you to the vibrant flavors of Thailand.
Gluten-Free Korean Beef Bulgogi
Korean Beef Bulgogi is a classic dish of thinly sliced beef marinated in a deliciously savory and sweet sauce. This gluten-free version uses tamari and other gluten-free ingredients to ensure the flavors stay authentic, making it perfect for anyone following a gluten-free lifestyle. The beef is tender, flavorful, and perfect served with rice or in lettuce wraps.
Ingredients:
- 1 lb flank steak, thinly sliced
- 1/4 cup tamari (gluten-free soy sauce)
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp garlic, minced
- 1 tbsp ginger, grated
- 1/2 onion, finely chopped
- 2 green onions, chopped
- 1 tsp sesame seeds
- Cooked rice or lettuce leaves for serving
Instructions:
- In a bowl, combine tamari, brown sugar, sesame oil, rice vinegar, garlic, ginger, and onion. Stir well to combine.
- Add the sliced flank steak to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
- Heat a grill pan or large skillet over medium-high heat. Add the marinated beef in batches and cook for 2-3 minutes on each side, until browned and cooked through.
- Garnish with green onions and sesame seeds.
- Serve the bulgogi with rice or in lettuce wraps for a low-carb option.
This gluten-free Korean Beef Bulgogi is an explosion of flavor with its sweet, savory, and slightly spicy marinade. The beef is tender and juicy, and the sesame oil adds a beautiful richness to the dish. It’s perfect for a quick weeknight dinner or a gathering with friends and family, especially when served in lettuce wraps for a fun twist.
Gluten-Free Sweet and Sour Chicken
Sweet and Sour Chicken is a popular dish that combines crispy chicken with a tangy, sweet sauce. This gluten-free version ensures you can still enjoy all the delicious flavors without the worry of gluten. The sauce is made with fresh pineapple, vinegar, and a touch of sugar for the perfect balance of sweetness and tartness.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1/4 cup rice flour (for gluten-free batter)
- 1 egg, beaten
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup rice vinegar
- 1/4 cup tamari (gluten-free soy sauce)
- 1/4 cup honey
- 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 tbsp vegetable oil for frying
Instructions:
- In a bowl, toss the chicken pieces with rice flour and beaten egg, ensuring each piece is well-coated.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 3-4 minutes per batch. Set aside.
- In the same skillet, add the chopped bell pepper and onion. Stir-fry for 2-3 minutes until slightly softened.
- Add the pineapple chunks, rice vinegar, tamari, and honey. Bring to a simmer and cook for 2-3 minutes. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 1-2 minutes.
- Add the fried chicken back into the skillet and toss to coat with the sauce.
- Serve the sweet and sour chicken over rice and enjoy!
This gluten-free Sweet and Sour Chicken is a delightful dish with the perfect mix of crispy chicken and tangy, sweet sauce. The sauce is vibrant, and the addition of pineapple adds a fresh burst of flavor. It’s a great dish for families or anyone craving Chinese-American takeout in a healthier, gluten-free version.
Gluten-Free Asian Sesame Noodles
These gluten-free Asian Sesame Noodles are a quick and delicious dish that features a sesame-based sauce tossed with rice noodles, creating a creamy, nutty, and savory dish. The dish is packed with flavor, and it can easily be served as a main or a side dish. It’s perfect for a light dinner or a meal prep option.
Ingredients:
- 8 oz rice noodles
- 2 tbsp sesame oil
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 tbsp peanut butter
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds
- Optional: 1/4 cup chopped cucumber or shredded carrots for garnish
Instructions:
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together sesame oil, tamari, rice vinegar, honey, peanut butter, garlic, and ginger until smooth.
- Toss the cooked noodles with the sesame sauce until fully coated.
- Garnish with chopped green onions, sesame seeds, and optional cucumber or shredded carrots for extra crunch.
- Serve immediately or refrigerate for a cold noodle dish.
These gluten-free Asian Sesame Noodles are a perfect balance of creamy, savory, and slightly sweet flavors. The sesame oil and peanut butter create a rich, nutty sauce, and the rice noodles absorb the sauce beautifully. Whether you serve it warm or cold, this dish is incredibly versatile and a great choice for those following a gluten-free diet.
Gluten-Free Spicy Szechuan Shrimp
Szechuan Shrimp is a fiery and flavorful Chinese dish known for its bold, spicy, and savory sauce. With this gluten-free version, tamari replaces soy sauce, and the dish is packed with heat from chili paste, garlic, and ginger, making it a spicy, satisfying meal for those who love a bit of kick in their food.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 tbsp tamari (gluten-free soy sauce)
- 2 tbsp Szechuan chili paste
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, sliced
- 1/2 cup sliced green onions
- 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
- Cooked rice for serving
Instructions:
- In a bowl, combine tamari, Szechuan chili paste, rice vinegar, and sesame oil. Stir to make the sauce.
- Heat a pan over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove shrimp from the pan and set aside.
- In the same pan, add garlic, ginger, and bell pepper, and sauté for 1-2 minutes until fragrant.
- Return the shrimp to the pan and pour the sauce over the top. Stir to coat and cook for an additional 2 minutes.
- If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another minute.
- Serve the shrimp over rice, garnished with green onions.
This gluten-free Spicy Szechuan Shrimp is an explosion of flavor with its perfect balance of heat and savoriness. The rich, spicy sauce coats the shrimp beautifully, and the vegetables add a nice crunch. If you enjoy spicy food, this dish will quickly become a favorite in your gluten-free meal rotation.
Gluten-Free Ginger Soy Chicken
This Gluten-Free Ginger Soy Chicken is a savory and aromatic dish featuring tender chicken marinated in a ginger-tamari sauce. The marinade adds depth of flavor while keeping the chicken moist and juicy. This dish pairs wonderfully with steamed rice or stir-fried vegetables, making it a satisfying meal for any day.
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 tbsp tamari (gluten-free soy sauce)
- 1 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1-inch piece of ginger, grated
- 2 cloves garlic, minced
- 2 tbsp chopped green onions
- Sesame seeds for garnish
Instructions:
- In a bowl, combine tamari, honey, rice vinegar, sesame oil, ginger, and garlic. Whisk well to make the marinade.
- Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Let it marinate for at least 30 minutes (or up to 2 hours).
- Preheat a grill pan or skillet over medium heat. Cook the chicken breasts for 6-8 minutes on each side, until cooked through and golden brown.
- Remove the chicken from the pan and let it rest for a few minutes before slicing.
- Garnish with chopped green onions and sesame seeds. Serve with rice or vegetables.
This gluten-free Ginger Soy Chicken is a flavorful and simple dish that’s both healthy and satisfying. The ginger and sesame oil add a warm, aromatic touch, while the tamari gives it a salty depth of flavor. It’s a perfect option for busy weeknights when you want a delicious, quick meal.
Gluten-Free Eggplant Stir-Fry
Eggplant Stir-Fry is a savory and slightly smoky dish that is packed with vibrant flavors. This gluten-free version uses tamari instead of soy sauce and combines eggplant with bell peppers, garlic, and ginger for a delicious vegetarian dish. It’s perfect for a healthy, gluten-free dinner.
Ingredients:
- 2 medium eggplants, sliced into rounds
- 1 red bell pepper, sliced
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tbsp honey
- 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
- Sesame seeds and green onions for garnish
Instructions:
- In a large skillet or wok, heat sesame oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
- Add the eggplant and cook for 5-7 minutes, stirring occasionally, until the eggplant softens and begins to brown.
- Add the red bell pepper and cook for another 2-3 minutes.
- In a small bowl, whisk together tamari, rice vinegar, and honey. Pour the sauce over the vegetables and stir to coat.
- If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another minute until the sauce thickens.
- Garnish with sesame seeds and chopped green onions. Serve with rice.
This gluten-free Eggplant Stir-Fry is an incredibly flavorful vegetarian dish with a savory and slightly sweet sauce. The eggplant absorbs the sauce beautifully, making each bite rich and satisfying. It’s a great choice for a quick, healthy dinner or a side dish to pair with meat or tofu.
Gluten-Free Thai Coconut Soup (Tom Kha Gai)
Tom Kha Gai is a fragrant Thai soup made with coconut milk, chicken, lemongrass, and a touch of lime. This gluten-free version uses tamari instead of soy sauce, ensuring all the traditional flavors are kept intact. The soup is warm, creamy, and balanced with a hint of spice and citrus.
Ingredients:
- 1 lb chicken breast, thinly sliced
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, smashed and cut into 3-inch pieces
- 4-5 kaffir lime leaves (optional)
- 3-4 Thai bird’s eye chilies (or to taste)
- 3 tbsp tamari (gluten-free soy sauce)
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1/2 cup mushrooms, sliced
- Fresh cilantro for garnish
Instructions:
- In a large pot, combine the coconut milk, chicken broth, lemongrass, kaffir lime leaves, and bird’s eye chilies. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Add the chicken slices to the pot and cook for 5-7 minutes until the chicken is fully cooked.
- Stir in the tamari, fish sauce, lime juice, and mushrooms. Simmer for another 3-4 minutes until the mushrooms are tender.
- Remove from heat and discard the lemongrass and lime leaves.
- Serve the soup in bowls, garnished with fresh cilantro.
This gluten-free Thai Coconut Soup is a delightful, creamy, and aromatic dish that combines the richness of coconut milk with the warmth of ginger and lemongrass. The balance of flavors is perfect, with the spicy chilies and tangy lime adding depth to the soup. It’s a comforting bowl of goodness that’s perfect for a light lunch or dinner.
Gluten-Free Chinese Lemon Chicken
Chinese Lemon Chicken is a bright, zesty dish that combines the refreshing taste of lemon with tender, crispy chicken. This gluten-free version ensures the chicken is coated in a light gluten-free batter and tossed in a tangy, citrusy sauce that will leave your taste buds craving more.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup rice flour (for gluten-free batter)
- 1 egg, beaten
- 1 tbsp cornstarch
- 2 tbsp tamari (gluten-free soy sauce)
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup honey
- 1 tbsp sesame oil
- 2 tbsp chopped green onions
- 1 tsp sesame seeds for garnish
Instructions:
- In a bowl, whisk together rice flour, cornstarch, and egg to create the batter. Dip the chicken pieces into the batter, coating them evenly.
- Heat sesame oil in a pan over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy. Remove the chicken and set aside.
- In the same pan, add tamari, lemon juice, lemon zest, and honey. Stir to combine and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Add the fried chicken back into the pan and toss to coat evenly with the sauce.
- Serve with rice, garnished with green onions and sesame seeds.
This gluten-free Chinese Lemon Chicken is a delightful dish that balances the sweetness of honey with the tartness of fresh lemon. The crispy chicken pieces are perfectly coated in the tangy sauce, creating a mouthwatering meal that’s both crispy and flavorful. It’s a great gluten-free option that will satisfy your cravings for a classic takeout dish.
Gluten-Free Kung Pao Chicken
Kung Pao Chicken is a savory and slightly spicy stir-fry dish that features chicken, peanuts, and vegetables, all tossed in a tangy, flavorful sauce. This gluten-free version swaps regular soy sauce for tamari, ensuring that the dish remains gluten-free while maintaining the classic balance of salty, sweet, and spicy flavors.
Ingredients:
- 1 lb chicken breast, diced into small pieces
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce (gluten-free)
- 1 tbsp sesame oil
- 1/4 cup roasted peanuts
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 onion, chopped
- 2-3 dried red chilies (adjust to desired spice level)
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
Instructions:
- In a small bowl, combine tamari, rice vinegar, hoisin sauce, and sesame oil to create the sauce. Set aside.
- Heat a large skillet or wok over medium-high heat and add a little oil. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same pan, add garlic, ginger, red bell pepper, zucchini, and onion. Stir-fry for 3-4 minutes until the vegetables are tender.
- Add the dried red chilies and peanuts to the pan, stirring to combine.
- Pour the sauce into the pan and cook for 2-3 minutes, allowing it to thicken slightly. If you’d like a thicker sauce, add the cornstarch mixture and cook for another minute.
- Return the chicken to the pan and toss everything together until well-coated.
- Serve over steamed rice and enjoy!
This gluten-free Kung Pao Chicken has all the bold, savory flavors you crave with a nice crunch from the peanuts. The balance of tangy vinegar, sweet hoisin sauce, and the heat from the chilies makes it a deliciously satisfying dish that’s sure to please everyone.
Gluten-Free Chinese Broccoli with Garlic Sauce
Chinese Broccoli with Garlic Sauce is a simple and healthy dish that’s perfect as a side or main meal. The crisp-tender broccoli is coated in a savory, garlicky sauce made from tamari, sesame oil, and ginger. It’s easy to prepare, gluten-free, and incredibly flavorful.
Ingredients:
- 2 bunches Chinese broccoli (gai lan), washed and trimmed
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
- 1 tsp sesame seeds for garnish
Instructions:
- Bring a large pot of water to a boil. Add the Chinese broccoli and cook for 3-4 minutes, or until tender but still vibrant. Drain and set aside.
- In a skillet, heat sesame oil over medium heat. Add garlic and ginger, stirring for about 1 minute until fragrant.
- Add tamari, rice vinegar, and 2 tbsp water to the skillet. Stir to combine and bring to a simmer.
- If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce thickens.
- Add the cooked broccoli to the skillet and toss to coat with the garlic sauce.
- Serve garnished with sesame seeds.
This gluten-free Chinese Broccoli with Garlic Sauce is a healthy, light, and flavorful dish. The savory garlic sauce complements the slightly bitter taste of the broccoli, creating a deliciously satisfying side dish or a vegetarian main course. It’s also quick to prepare, making it an ideal option for busy weeknights.
Gluten-Free Chinese Steamed Fish with Ginger and Scallions
Steamed fish with ginger and scallions is a traditional Chinese dish that is simple, light, and bursting with flavor. The fish is steamed with fresh ginger, garlic, and tamari to create a savory, aromatic dish. It’s an easy and healthy gluten-free option that’s perfect for a weeknight dinner.
Ingredients:
- 1 whole fish (such as tilapia, snapper, or cod), cleaned and gutted
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp sesame oil
- 1-inch piece of ginger, thinly sliced
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1/4 cup cilantro leaves for garnish
- 1 tbsp rice vinegar
Instructions:
- Rinse the fish and place it on a heatproof plate that fits inside a steamer. Make a few shallow slashes on both sides of the fish.
- Place the ginger and garlic slices inside the fish and sprinkle some on top. Drizzle with tamari and sesame oil.
- Steam the fish over medium heat for 10-12 minutes, or until cooked through and tender.
- In a small bowl, combine rice vinegar with a few slices of ginger and scallions.
- Once the fish is cooked, remove it from the steamer and garnish with cilantro leaves, scallions, and ginger mixture.
- Serve with steamed rice for a light, healthy meal.
This gluten-free Chinese Steamed Fish with Ginger and Scallions is a delicate and flavorful dish. The fish absorbs the savory tamari and the aromatic ginger, while the fresh scallions add a burst of freshness. It’s a perfect dish for those who love clean, simple, and nutritious meals.
Gluten-Free Thai Basil Beef (Pad Krapow)
Pad Krapow is a popular Thai street food dish made with ground beef (or other meats) stir-fried with basil and seasoned with a savory, spicy sauce. This gluten-free version uses tamari instead of soy sauce, making it suitable for those who need to avoid gluten but still want to enjoy the authentic flavors of Thai cuisine.
Ingredients:
- 1 lb ground beef
- 3 tbsp tamari (gluten-free soy sauce)
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1-2 Thai bird’s eye chilies (adjust to heat preference)
- 4 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 1 tbsp vegetable oil
- 1/4 cup sliced bell pepper (optional)
- Cooked rice for serving
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and chilies and stir-fry for 1-2 minutes until fragrant.
- Add ground beef to the pan and cook, breaking it up with a spatula, until browned and cooked through.
- Add tamari, fish sauce, and sugar to the beef. Stir to combine and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Add the fresh basil leaves and sliced bell pepper (if using) and stir until the basil wilts.
- Serve the Thai Basil Beef over rice and enjoy!
This gluten-free Thai Basil Beef (Pad Krapow) is a quick and delicious dish that packs a punch in flavor. The combination of savory tamari, fish sauce, and the heat from the chilies makes the beef incredibly flavorful, while the fresh basil adds an aromatic touch. It’s a great dish to make when you want a tasty, satisfying meal in a short amount of time.
Gluten-Free Chinese Shrimp Fried Rice
Chinese Shrimp Fried Rice is a classic takeout dish that can easily be made gluten-free with the use of tamari and other simple ingredients. This dish is packed with tender shrimp, vegetables, and fluffy rice, all stir-fried together in a savory, flavorful sauce. It’s a quick and satisfying meal that can be enjoyed on its own or as a side to a larger spread.
Ingredients:
- 2 cups cooked rice (preferably day-old rice)
- 1 lb shrimp, peeled and deveined
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp sesame oil
- 1/2 cup frozen peas and carrots
- 2 eggs, beaten
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1/2 tbsp rice vinegar
Instructions:
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and stir-fry for 1 minute until fragrant.
- Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the pan and set aside.
- In the same pan, add the frozen peas and carrots, and cook for 2 minutes until heated through.
- Push the vegetables to one side of the pan, add the beaten eggs to the other side, and scramble them until cooked.
- Add the cooked rice, tamari, and rice vinegar, stirring to combine and heat through.
- Return the shrimp to the pan and toss everything together. Garnish with chopped scallions and serve.
This gluten-free Chinese Shrimp Fried Rice is a great way to use up leftover rice and create a quick, flavorful meal. The shrimp adds a nice protein boost, and the tamari gives the rice a rich umami flavor. It’s a perfect dish for a busy day when you want something satisfying without a lot of prep time.
Gluten-Free Chinese Lemon Tofu
Lemon Tofu is a fresh, tangy dish that combines crispy tofu with a zesty lemon sauce. This gluten-free version is made with tamari, ensuring that the dish is suitable for those avoiding gluten. The lemon sauce is light but full of flavor, and the tofu has a satisfying crispy texture that pairs perfectly with the sauce.
Ingredients:
- 1 block firm tofu, pressed and cut into cubes
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
- 2 tbsp chopped green onions for garnish
- Cooked rice for serving
Instructions:
- In a pan, heat sesame oil over medium-high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until the tofu is golden and crispy.
- In a small bowl, whisk together tamari, rice vinegar, honey, sesame oil, lemon juice, and lemon zest to create the sauce.
- Once the tofu is crispy, pour the sauce over the tofu and stir to coat.
- If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another 1-2 minutes until thickened.
- Garnish with chopped green onions and serve over rice.
This gluten-free Chinese Lemon Tofu is a tangy, flavorful dish with crispy tofu and a bright lemon sauce that will leave your taste buds wanting more. It’s a light and healthy meal that’s perfect for those looking for a gluten-free alternative to traditional Chinese takeout.
Note: More recipes are coming soon
