50+ Easy Saturday Gluten-Free Chinese Recipes for a Flavorful Dinner

Chinese cuisine is renowned for its bold flavors, unique textures, and vibrant dishes, making it a favorite for food lovers around the world.

However, for those following a gluten-free diet, enjoying traditional Chinese dishes can sometimes feel like a challenge. But fear not! You don’t have to miss out on the deliciousness.

In this blog post, we’ve curated over 50 amazing gluten-free Chinese recipes that are perfect for your Saturday dinners.

Whether you crave crispy chicken, savory stir-fries, or comforting soups, these dishes will make sure that your gluten-free diet doesn’t get in the way of enjoying the vibrant and flavorful world of Chinese cuisine.

From tangy sweet and sour chicken to crispy spring rolls, each recipe is easy to follow, delicious, and packed with authentic Chinese flavors.

Get ready to explore these mouthwatering gluten-free Chinese recipes that will elevate your Saturday dinners and ensure everyone at the table is satisfied—no gluten required!

50+ Easy Saturday Gluten-Free Chinese Recipes for a Flavorful Dinner

These 50+ gluten-free Chinese recipes offer a delightful way to experience the rich and diverse flavors of Chinese cuisine without compromising your dietary needs.

Whether you’re cooking for yourself, your family, or friends, these recipes prove that you can enjoy Chinese food the way it was meant to be—delicious and full of flavor, yet completely gluten-free.

With a variety of appetizers, mains, and soups to choose from, you’ll never run out of meal ideas for your Saturday dinners.

So go ahead, gather your ingredients, and treat yourself to a tasty, gluten-free Chinese feast this weekend!

Gluten-Free Sesame Chicken Stir-Fry

This Gluten-Free Sesame Chicken Stir-Fry is a quick and delicious way to enjoy a Chinese-inspired meal on a Saturday. Packed with tender chicken, vibrant vegetables, and a savory sesame sauce, this dish is both nutritious and satisfying. It’s perfect for those looking to recreate the bold flavors of Chinese cuisine at home while adhering to a gluten-free diet.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breast, sliced into thin strips
• 2 tbsp gluten-free soy sauce
• 1 tbsp cornstarch
• 2 tbsp sesame oil (divided)
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp gluten-free hoisin sauce
• 1 tbsp sesame seeds
• Optional: green onions for garnish

Instructions:

1. In a bowl, marinate the chicken with gluten-free soy sauce and cornstarch. Let it sit for 10 minutes.
2. Heat 1 tbsp of sesame oil in a large skillet or wok over medium heat. Add the chicken and cook until golden and fully cooked, about 5-7 minutes. Remove and set aside.
3. Add the remaining sesame oil to the skillet. Toss in the garlic and ginger, cooking until fragrant.
4. Add the bell pepper, broccoli, and carrot. Stir-fry for 3-5 minutes until vegetables are tender but still crisp.
5. In a small bowl, mix honey, rice vinegar, gluten-free soy sauce, and hoisin sauce. Pour this sauce over the vegetables and mix well.
6. Return the chicken to the skillet and toss to coat everything evenly. Sprinkle sesame seeds on top.
7. Serve hot, garnished with green onions, over steamed rice or gluten-free noodles.

This Sesame Chicken Stir-Fry is a versatile and wholesome dish, perfect for a relaxed Saturday dinner. The gluten-free twist ensures everyone at the table can enjoy it without worry. Pair it with a cup of green tea for a truly comforting meal.

Gluten-Free Sweet and Sour Tofu

This Gluten-Free Sweet and Sour Tofu brings the classic flavors of Chinese cuisine into a plant-based and gluten-free format. With crispy tofu cubes coated in a tangy, sweet, and sour sauce, it’s a delightful meal that’s as satisfying as it is flavorful. Perfect for Saturdays when you want to experiment with something new yet familiar.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 cup pineapple chunks
• 3 tbsp gluten-free soy sauce
• 3 tbsp ketchup
• 2 tbsp rice vinegar
• 2 tbsp honey or maple syrup
• 1 tsp garlic powder
• 1 tsp ginger powder

Instructions:

1. Toss the tofu cubes in cornstarch, ensuring they are evenly coated.
2. Heat vegetable oil in a skillet over medium heat. Fry the tofu cubes until golden and crispy on all sides. Remove and set aside.
3. In the same skillet, sauté the onions and bell peppers until slightly tender.
4. Add the pineapple chunks and cook for 2 more minutes.
5. In a bowl, whisk together soy sauce, ketchup, rice vinegar, honey, garlic powder, and ginger powder. Pour the sauce into the skillet.
6. Add the fried tofu to the skillet and gently toss everything until the tofu is well-coated in the sauce.
7. Serve hot with steamed rice or gluten-free noodles.

This Sweet and Sour Tofu is a delectable dish that proves you don’t need gluten to enjoy classic Chinese flavors. It’s an excellent choice for a casual Saturday meal, delivering a balance of sweet, sour, and savory in every bite.

Gluten-Free Shrimp Fried Rice

Gluten-Free Shrimp Fried Rice is a hearty and flavorful meal, ideal for a leisurely Saturday night. Packed with juicy shrimp, fluffy rice, and colorful vegetables, this dish is not only gluten-free but also a complete meal in itself. It’s quick to prepare and perfect for a family gathering or a solo treat.

Ingredients:

• 2 cups cooked and cooled white or brown rice
• 1 lb (450 g) shrimp, peeled and deveined
• 2 tbsp gluten-free soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 3 green onions, chopped
• 2 cloves garlic, minced
• Optional: additional gluten-free soy sauce for serving

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the shrimp and cook until pink and opaque. Remove and set aside.
2. In the same skillet, push the shrimp aside and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix with the shrimp.
3. Add sesame oil to the skillet, followed by garlic, peas, carrots, and green onions. Stir-fry until the vegetables are tender.
4. Add the cooked rice and gluten-free soy sauce. Stir-fry for 3-5 minutes until the rice is heated through.
5. Return the shrimp to the skillet and mix everything well.
6. Serve hot, with additional soy sauce if desired.

This Shrimp Fried Rice is a crowd-pleasing dish that combines classic flavors with a gluten-free twist. It’s a quick and satisfying way to enjoy a wholesome and delicious meal on a relaxed Saturday evening.

Gluten-Free General Tso’s Cauliflower

Gluten-Free General Tso’s Cauliflower is a deliciously crispy, tangy, and slightly spicy dish that’s perfect for a Saturday meal. This plant-based version of the classic Chinese takeout favorite uses cauliflower instead of chicken, making it both vegetarian-friendly and gluten-free. The sticky, flavorful sauce will leave you craving more.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup gluten-free flour
• 1/2 cup cornstarch
• 3/4 cup water
• 1/4 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying

For the Sauce:

• 1/4 cup gluten-free soy sauce
• 3 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 2 tbsp honey or brown sugar
• 1 tbsp cornstarch mixed with 3 tbsp water
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/2 tsp chili flakes (optional)

Instructions:

1. In a bowl, mix gluten-free flour, cornstarch, water, salt, and pepper into a smooth batter. Dip the cauliflower florets into the batter, ensuring they are fully coated.
2. Heat vegetable oil in a deep pan over medium heat. Fry the battered cauliflower until golden and crispy. Remove and set aside on paper towels to drain excess oil.
3. In a separate pan, combine soy sauce, rice vinegar, hoisin sauce, honey, ginger, garlic, and chili flakes. Bring to a simmer.
4. Add the cornstarch slurry to the pan and cook until the sauce thickens.
5. Toss the fried cauliflower in the sauce until fully coated.
6. Serve immediately with steamed rice or as an appetizer.

This General Tso’s Cauliflower is a satisfying alternative to the traditional dish, delivering bold flavors with a crunchy, gluten-free twist. It’s ideal for Saturdays when you want to enjoy a takeout-style experience at home.

Gluten-Free Beef and Broccoli

Gluten-Free Beef and Broccoli is a classic Chinese-American dish made easy and healthy. With tender slices of beef and perfectly cooked broccoli in a savory, gluten-free sauce, this dish is a satisfying way to enjoy a protein-packed meal. It’s perfect for a laid-back Saturday dinner that feels like dining out.

Ingredients:

• 1 lb (450 g) flank steak, thinly sliced against the grain
• 3 tbsp gluten-free soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 1/4 cup gluten-free oyster sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey

Instructions:

1. Marinate the beef slices with soy sauce and cornstarch for 10-15 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat. Add the beef and cook until browned. Remove and set aside.
3. Add the remaining oil to the skillet and stir-fry the broccoli until tender-crisp, about 3-5 minutes.
4. Add garlic and stir for 1 minute. Return the beef to the skillet.
5. In a small bowl, whisk together oyster sauce, rice vinegar, sesame oil, and honey. Pour the sauce over the beef and broccoli and toss to coat.
6. Serve hot with steamed rice or gluten-free noodles.

Beef and Broccoli is a timeless favorite, and this gluten-free version doesn’t compromise on taste. It’s a comforting and delicious choice for a Saturday meal, leaving you satisfied without leaving the house.

Gluten-Free Egg Foo Young

This Gluten-Free Egg Foo Young is a fluffy and savory Chinese-style omelet loaded with vegetables and protein. It’s a simple yet flavorful dish that’s perfect for a Saturday brunch or dinner. With its rich gravy and satisfying textures, it’s sure to become a household favorite.

Ingredients:

• 4 large eggs
• 1/2 cup cooked shrimp or shredded chicken (optional)
• 1/2 cup bean sprouts
• 1/4 cup grated carrot
• 1/4 cup sliced green onions
• 1/4 cup mushrooms, thinly sliced
• 2 tbsp gluten-free soy sauce
• 1 tbsp sesame oil
• Vegetable oil for frying

For the Gravy:

• 1 cup chicken or vegetable broth
• 2 tbsp gluten-free soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. In a large bowl, whisk eggs and mix in shrimp or chicken (if using), bean sprouts, carrot, green onions, mushrooms, soy sauce, and sesame oil.
2. Heat vegetable oil in a skillet over medium heat. Pour in portions of the egg mixture to form small omelets. Cook until golden on both sides, then remove and set aside.
3. To make the gravy, bring the broth and soy sauce to a simmer in a small pan. Add the cornstarch slurry and cook until thickened.
4. Serve the egg foo young hot, topped with the gravy, over steamed rice.

Egg Foo Young is a versatile and delicious dish that’s perfect for a relaxed Saturday. This gluten-free version is easy to make and allows you to enjoy a Chinese restaurant classic from the comfort of your home.

Gluten-Free Kung Pao Chicken

Gluten-Free Kung Pao Chicken is a flavorful and vibrant dish that brings together tender chicken, crunchy peanuts, and vegetables in a tangy, spicy sauce. This gluten-free version of the beloved Chinese stir-fry ensures that you don’t miss out on any of the delicious bold flavors. It’s the perfect Saturday meal when you crave something with a bit of heat and savory goodness.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breasts, cubed
• 1/4 cup gluten-free soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp gluten-free hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 red bell pepper, diced
• 1/2 cup unsalted dry roasted peanuts
• 4-6 dried red chilies (adjust for spice level)
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 green onions, chopped

Instructions:

1. In a bowl, mix gluten-free soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, and cornstarch. Stir until smooth.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the dried chilies and cook for 1-2 minutes until fragrant.
3. Add the garlic, ginger, and bell pepper to the skillet, stir-fry for another 2-3 minutes.
4. Add the chicken to the pan and stir-fry until browned and cooked through, about 5-6 minutes.
5. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Let the sauce simmer until it thickens, about 2 minutes.
6. Stir in the peanuts and green onions. Serve immediately over rice or gluten-free noodles.

This Gluten-Free Kung Pao Chicken delivers all the bold, savory flavors that make the dish a favorite, with the added benefit of being gluten-free. It’s a perfect dish for a Saturday night dinner when you want something satisfying yet full of flavor and heat.

Gluten-Free Moo Shu Pork

Gluten-Free Moo Shu Pork is a flavorful, stir-fried dish featuring tender pork, vegetables, and a savory sauce, all wrapped in soft gluten-free pancakes. It’s a fun and interactive dish to enjoy on a Saturday evening, offering a balance of textures and flavors. The gluten-free twist ensures that everyone can join in on this delicious Chinese classic.

Ingredients:

• 1 lb (450 g) pork tenderloin, thinly sliced
• 2 tbsp gluten-free soy sauce
• 1 tbsp rice wine or dry sherry
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1/2 cup shredded cabbage
• 1/4 cup sliced mushrooms
• 1/4 cup julienned carrots
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 3 tbsp gluten-free hoisin sauce
• 1 tbsp sesame oil
• Gluten-free pancakes (or gluten-free tortillas) for wrapping

Instructions:

1. Marinate the pork slices with soy sauce, rice wine, and cornstarch for 10 minutes.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Stir-fry the garlic and ginger until fragrant, about 1 minute.
3. Add the marinated pork to the skillet and cook until browned and cooked through, about 5 minutes. Remove and set aside.
4. Add the cabbage, mushrooms, and carrots to the pan, stir-frying for 3-4 minutes until tender.
5. Return the pork to the pan, add hoisin sauce and sesame oil, and toss to coat everything evenly.
6. Serve with gluten-free pancakes, allowing guests to fill their own wraps.

Gluten-Free Moo Shu Pork is a fun and flavorful dish that combines tender pork and crunchy vegetables in a savory sauce. The gluten-free pancakes make this a perfect meal for anyone with dietary restrictions. It’s a great choice for a Saturday dinner when you want to enjoy a hands-on, satisfying meal.

Gluten-Free Lemon Chicken

Gluten-Free Lemon Chicken is a light yet flavorful dish featuring crispy chicken coated in a bright, zesty lemon sauce. The sauce provides a refreshing contrast to the crispy chicken, making this a wonderful dish for a Saturday evening when you crave something both savory and tangy. It’s easy to make and can be served with your favorite gluten-free side dishes.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
• 1/2 cup gluten-free flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 1/4 cup fresh lemon juice
• 2 tbsp gluten-free soy sauce
• 1 tbsp honey
• 1 tbsp cornstarch
• 1/2 cup chicken broth
• Zest of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp chopped parsley

Instructions:

1. In a shallow bowl, mix gluten-free flour, salt, and pepper. Dredge the chicken slices in the flour mixture, coating them evenly.
2. Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken until golden and crispy, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, add garlic and cook for 30 seconds until fragrant.
4. In a small bowl, whisk together lemon juice, soy sauce, honey, cornstarch, and chicken broth. Pour the mixture into the skillet and bring to a simmer.
5. Cook the sauce until it thickens, about 2-3 minutes. Add the lemon zest and stir.
6. Return the chicken to the skillet, tossing it in the lemon sauce until fully coated.
7. Garnish with chopped parsley and serve immediately with steamed rice or vegetables.

Gluten-Free Lemon Chicken is a delightful dish that balances crispy chicken with a tangy and sweet lemon sauce. It’s a light yet satisfying meal that’s perfect for a Saturday dinner when you’re craving something refreshing yet full of flavor.

Gluten-Free Hot and Sour Soup

Gluten-Free Hot and Sour Soup is a classic Chinese comfort food that’s both hearty and flavorful. This version is made with a rich broth, tender mushrooms, tofu, and bamboo shoots, all balanced with the perfect combination of spicy and tangy elements. It’s ideal for a cozy Saturday meal when you crave something warming with a kick.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup sliced shiitake or button mushrooms
• 1/2 cup bamboo shoots, julienned
• 1/2 cup firm tofu, sliced into thin strips
• 2 tbsp gluten-free soy sauce
• 2 tbsp rice vinegar
• 1 tbsp gluten-free hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/4 tsp crushed red pepper flakes (adjust to taste)
• 1 tbsp cornstarch mixed with 3 tbsp cold water
• 1 egg, beaten
• 2 green onions, chopped
• Optional: fresh cilantro for garnish

Instructions:

1. In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Add the mushrooms, bamboo shoots, and tofu to the broth and cook for about 5-7 minutes until the vegetables are tender.
3. Stir in soy sauce, rice vinegar, hoisin sauce, sesame oil, white pepper, and crushed red pepper flakes.
4. In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the soup while stirring to thicken the broth.
5. Once the soup has thickened, pour in the beaten egg in a slow stream while stirring gently to create egg ribbons in the soup.
6. Remove from heat and garnish with green onions and fresh cilantro. Serve hot.

This Gluten-Free Hot and Sour Soup is the perfect balance of spice, tang, and warmth. It’s a comforting, nutritious dish that can easily be made gluten-free without sacrificing flavor. Ideal for a Saturday dinner, this soup can be enjoyed as a starter or a main course.

Gluten-Free Chinese Scallion Pancakes

Gluten-Free Chinese Scallion Pancakes are crispy, savory, and wonderfully fragrant with the taste of fresh scallions. This gluten-free version of the popular street food is easy to make and perfect for a Saturday brunch or snack. Serve with a gluten-free dipping sauce for a truly authentic experience!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup warm water
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1/2 cup chopped scallions (green onions)
• Vegetable oil for frying

For the Dipping Sauce:

• 2 tbsp gluten-free soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp chili flakes (optional)

Instructions:

1. In a large bowl, mix the gluten-free flour and salt. Slowly add warm water, stirring to form a dough.
2. Once the dough comes together, knead it on a floured surface for about 5 minutes until smooth. Cover the dough and let it rest for 30 minutes.
3. Roll the dough into a thin, flat circle. Brush with sesame oil and sprinkle evenly with chopped scallions.
4. Roll the dough into a log, then coil it into a round shape. Roll the coil back into a circle to form a flat pancake.
5. Heat vegetable oil in a large skillet over medium-high heat. Fry the pancakes, one at a time, until golden and crispy on both sides (about 3-4 minutes per side).
6. Remove from the skillet and drain on paper towels.
7. For the dipping sauce, combine all ingredients in a small bowl and stir until the sugar dissolves.
8. Serve the pancakes hot with the dipping sauce.

Gluten-Free Chinese Scallion Pancakes are a crispy, savory treat perfect for any occasion. Their fragrant, flavorful layers make them a delightful addition to any Saturday meal, and paired with a simple dipping sauce, they are an irresistible snack or appetizer.

Gluten-Free Chicken and Cashew Stir-Fry

Gluten-Free Chicken and Cashew Stir-Fry is a quick, easy, and satisfying dish that pairs tender chicken with crunchy cashews and colorful vegetables in a savory sauce. It’s a perfect Saturday meal that can be made in under 30 minutes, and the gluten-free soy sauce ensures everyone can enjoy this popular Chinese takeout-style recipe.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breasts, cubed
• 1/4 cup gluten-free soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/2 cup unsalted cashews
• 1 red bell pepper, sliced
• 1/2 cup broccoli florets
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp gluten-free oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp honey

Instructions:

1. In a bowl, toss the chicken cubes with gluten-free soy sauce and cornstarch. Let marinate for about 10 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cashews and toast them for 1-2 minutes, then remove and set aside.
3. In the same skillet, add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
4. Add the garlic, ginger, bell pepper, broccoli, and carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
5. Return the chicken to the skillet. Stir in the oyster sauce, rice vinegar, and honey, and cook until the sauce thickens slightly, about 2 minutes.
6. Add the toasted cashews back into the pan, stirring to combine.
7. Serve immediately over rice or gluten-free noodles.

Gluten-Free Chicken and Cashew Stir-Fry is a flavorful, satisfying dish that’s perfect for a quick and delicious Saturday dinner. The combination of tender chicken, crunchy cashews, and savory sauce makes it a meal that will please everyone at the table. It’s quick, easy, and gluten-free!

Gluten-Free Sweet and Sour Chicken

Gluten-Free Sweet and Sour Chicken is a vibrant, tangy dish featuring crispy chicken chunks coated in a luscious, sweet-and-sour sauce. This dish combines the best of crispy and juicy textures with the perfect balance of sweetness and acidity. It’s a great option for a Saturday dinner when you want something flavorful and fun to eat.

Ingredients:

• 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup gluten-free flour
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil (for frying)
• 1/2 cup pineapple chunks (fresh or canned)
• 1/2 red bell pepper, diced
• 1/2 onion, diced
• 1/4 cup gluten-free soy sauce
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions:

1. In a bowl, combine gluten-free flour, cornstarch, salt, and pepper. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and set aside on paper towels to drain.
3. In a separate saucepan, combine soy sauce, rice vinegar, ketchup, and brown sugar. Bring to a simmer over medium heat.
4. Once the sauce starts to simmer, add the cornstarch slurry and stir to thicken. Continue cooking for 2-3 minutes.
5. Add the pineapple chunks, red bell pepper, and onion to the sauce, cooking for another 2 minutes.
6. Return the crispy chicken to the pan, stirring to coat with the sweet and sour sauce.
7. Serve hot with steamed rice or gluten-free noodles.

Gluten-Free Sweet and Sour Chicken brings the perfect combination of crispy chicken and a tangy, vibrant sauce. It’s a dish that’s sure to satisfy your craving for something sweet, sour, and savory. Perfect for a Saturday dinner, this recipe is easy to make and packed with flavor.

Gluten-Free Chinese Eggplant Stir-Fry

Gluten-Free Chinese Eggplant Stir-Fry is a flavorful and satisfying vegetarian dish that’s both healthy and full of umami. The eggplant is cooked to perfection with a rich, savory sauce made with gluten-free soy sauce, garlic, and ginger, making it an ideal meal for a cozy Saturday evening.

Ingredients:

• 2 medium eggplants, cut into bite-sized cubes
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1/4 cup gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1/4 cup water
• 2 green onions, chopped
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and stir-fry for 8-10 minutes, or until they are soft and golden brown. Remove from the skillet and set aside.
2. In the same skillet, add garlic and ginger and cook for 1 minute until fragrant.
3. In a small bowl, whisk together gluten-free soy sauce, rice vinegar, sesame oil, honey, and water. Add the sauce to the skillet and bring to a simmer.
4. Return the eggplant to the skillet, stirring to coat with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to combine.
5. Garnish with chopped green onions and toasted sesame seeds (if using). Serve hot over rice or gluten-free noodles.

This Gluten-Free Chinese Eggplant Stir-Fry is a wonderfully savory and satisfying vegetarian option. The eggplant absorbs the rich flavors of the sauce, creating a dish that’s both comforting and full of taste. It’s the perfect choice for a lighter Saturday meal that’s still packed with flavor.

Gluten-Free Shrimp and Vegetable Stir-Fry

Gluten-Free Shrimp and Vegetable Stir-Fry is a colorful, nutrient-packed dish filled with juicy shrimp and a variety of crisp vegetables, all tossed in a savory gluten-free sauce. It’s a healthy and easy-to-make meal that’s perfect for a Saturday dinner, offering both protein and vegetables in one satisfying dish.

Ingredients:

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp gluten-free soy sauce (for stir-fry sauce)
• 1 tbsp sesame oil

Instructions:

1. In a bowl, combine the shrimp with gluten-free soy sauce, rice vinegar, honey, and cornstarch. Let marinate for 10-15 minutes.
2. Heat 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.
3. In the same skillet, add the garlic, ginger, bell pepper, zucchini, snap peas, and onion. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
4. Add the shrimp back to the skillet and stir in the stir-fry sauce (soy sauce and sesame oil). Cook for an additional 1-2 minutes to heat everything through and coat with the sauce.
5. Serve hot with steamed rice or gluten-free noodles.

Gluten-Free Shrimp and Vegetable Stir-Fry is a light, yet hearty dish, combining protein-rich shrimp with colorful vegetables in a savory sauce. It’s an easy-to-make, healthy choice for a Saturday dinner when you’re looking for a satisfying meal that’s both flavorful and nutritious.

Note: More recipes are coming soon!