Gluten Free Chinese Honey Chicken
User Reviews
4.7
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Prep Time
14 mins
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Cook Time
15 mins
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Total Time
29 mins
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Servings
4 people
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Calories
476 kcal
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Course
Main Course
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Cuisine
Chinese
Gluten Free Chinese Honey Chicken
Description
This recipe starts by creating a honey sauce with gluten free soy sauce, apple cider vinegar, sesame oil, and red pepper flakes, which provides a sweet and spicy profile. Chicken cubes are dipped into a whisked egg, then coated with a mixture of cornstarch and brown sugar to form a light crust when cooked.
The coated chicken is cooked in olive oil with sliced Thai chili and minced garlic over medium-high heat until slightly browned on all sides. The prepared honey sauce is then poured over the chicken, the heat is reduced, and the skillet is covered to allow the chicken to simmer in the sauce for several minutes, soaking up the flavors and becoming tender.
The finishing touch includes topping with diced green onions, adding mild sharpness and color contrast. Variations to accommodate dietary preferences include omitting chili or red pepper flakes for less spice, using coconut aminos instead of soy sauce for a soy-free version, and substituting egg with a plant-based replacement or flax egg. The sauce can be made ahead and frozen in portions, but chicken is best cooked fresh.
Ingredients
- 1/3 cup honey
- 2 tablespoons soy sauce gluten free
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes crushed
- ½ cup cornstarch
- 2 tablespoons brown sugar
- 1 egg whisked
- 1 pound chicken breast sliced into cubes, boneless, skinless
- 3 tablespoons olive oil
- 1 Thai Chili pepper seeded & sliced
- 3 cloves garlic minced
- 2 tablespoons green onions diced
Instructions
- In a small bowl, whisk the honey, gluten free soy sauce, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside.
- Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate.
- Place the whisked egg in a separate shallow bowl.
- Add the chicken to the egg, then coat it in the cornstarch mixture.
- Add the olive oil to a large skillet over medium-high heat.
- Add the chili pepper, garlic and coated chicken.
- Cook the chicken until slightly brown on all sides.
- Pour the honey sauce over the chicken, sauté 2-3 minutes.
- Reduce the heat to low, cover the skillet and simmer for 6-8 minutes.
- Top with the diced green onions and serve.
Notes
- Omit crushed red pepper flakes and chili if you prefer less spice.
- Make the sauce ahead and freeze in 1/2 cup portions for convenience.
- Use coconut aminos instead of gluten free soy sauce for soy-free version.
- Replace the egg with a plant-based egg substitute or flax egg mixture if avoiding eggs.
- Serve immediately after cooking; chicken texture will not hold well if frozen cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 113mg | 38% |
| Sodium | 661mg | 28% |
| Potassium | 521mg | 11% |
| Sugar | 41g | 82% |
| Vitamin A | 305mg | 6% |
| Vitamin C | 19mg | 21% |
| Calcium | 23mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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