Gluten-Free Chicken Pao
Bursting with bold flavors and a perfect balance of sweet, savory, and spicy notes, this Gluten-Free Chicken Pao is a mouthwatering fusion dish that’s ready in just 40 minutes. Featuring tender, golden-browned chicken thighs coated in cornstarch for a light, crispy texture; a tangy and sticky sauce made with gluten-free soy sauce, honey, rice vinegar, and chili garlic paste; and a medley of vibrant vegetables like red bell peppers and green onions, this recipe is perfect for those seeking a quick and healthy weeknight dinner. Topped with a sprinkle of sesame seeds for a nutty crunch, this dish is sure to impress both gluten-free eaters and flavor enthusiasts alike. Serve it over steamed rice or alongside your favorite stir-fried veggies for a restaurant-quality meal at home!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams boneless chicken thighs
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 tablespoons chili garlic paste
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 unit red bell pepper, sliced
- 3 units green onions, sliced
- 1 tablespoon sesame seeds
Directions
Step 1
Cut the boneless chicken thighs into bite-sized pieces and place them in a bowl.
Step 2
Add the cornstarch to the chicken pieces and toss until all pieces are evenly coated.
Step 3
In a large pan, heat 2 tablespoons of vegetable oil over medium-high heat.
Step 4
Add the chicken to the pan in a single layer and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 5
In the same pan, add the remaining 2 tablespoons of vegetable oil. Add minced garlic and ginger, cooking for about 30 seconds until fragrant.
Step 6
Add sliced red bell pepper to the pan and sauté for 2-3 minutes until the peppers are tender-crisp.
Step 7
In a small bowl, combine gluten-free soy sauce, rice vinegar, honey, and chili garlic paste. Mix well.
Step 8
Return the cooked chicken to the pan and pour the soy sauce mixture over the chicken and vegetables.
Step 9
Stir well to coat the chicken and vegetables with the sauce, cooking for an additional 2-3 minutes.
Step 10
Add the sliced green onions and sesame seeds, tossing everything together to combine.
Step 11
Serve hot, garnished with additional green onions and sesame seeds if desired.
Nutrition Facts
| Serving size | (900.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1672.7 |
| Total Fat 108.7g | 0% |
| Saturated Fat 21.8g | 0% |
| Polyunsaturated Fat 35.7g | |
| Cholesterol 433.3mg | 0% |
| Sodium 3516.3mg | 0% |
| Total Carbohydrate 79.1g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 42.6g | |
| Protein 108.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 141.2mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 1656.0mg | 0% |
Source of Calories