Gluten-Free Panda Express Kung Pao Chicken

Savor the bold and zesty flavors of this Gluten-Free Panda Express Kung Pao Chicken, a healthier take on the iconic stir-fry that’s perfect for weeknight dinners! Juicy, marinated chicken pairs beautifully with a medley of crisp red bell pepper, zucchini, and crunchy peanuts, all coated in a savory, spicy tamari-based sauce infused with garlic, ginger, and dried red chilies. This recipe is gluten-free thanks to tamari and uses cornstarch for that silky sauce consistency, making it both diet-friendly and delicious. In just 35 minutes, you can have this crowd-pleasing dish ready to serve over a bed of steamed rice or quinoa for a complete, flavorful meal. Adjust the heat with crushed red pepper flakes to match your spice preferences, and enjoy a restaurant-quality favorite right from your kitchen!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 3 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Rice vinegar
• 2 tablespoons Cornstarch
• 4 tablespoons Canola oil
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 medium Red bell pepper
• 1 medium Zucchini
• 6 pieces Dried red chilies
• 4 stalks Green onions
• 0.5 cup Roasted peanuts
• 1 tablespoon Sugar
• 1 teaspoon Sesame oil
• 0.25 cup Chicken broth
• 0.5 teaspoon Crushed red pepper flakes

Directions

Step 1

Cut the chicken breast into bite-sized pieces. In a medium bowl, combine 2 tablespoons of tamari, 1 tablespoon of rice vinegar, and 1 tablespoon of cornstarch. Add the chicken pieces and toss to coat. Set aside to marinate for at least 10 minutes.

Step 2

Mince the garlic and ginger. Cut the red bell pepper and zucchini into bite-sized pieces. Slice the green onions into small rounds, separating the white and green parts.

Step 3

In a small bowl, prepare the sauce by mixing the remaining 1 tablespoon of tamari, 1 tablespoon of sugar, 1 teaspoon of sesame oil, and 1/4 cup of chicken broth.

Step 4

Heat 2 tablespoons of canola oil in a large pan or wok over medium-high heat. Add the chicken pieces and stir-fry until they are golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the remaining 2 tablespoons of canola oil and add the garlic, ginger, and dry red chilies. Stir-fry for about 30 seconds until fragrant.

Step 6

Add the red bell pepper and zucchini to the pan and stir-fry for 2-3 minutes until just tender.

Step 7

Return the chicken to the pan, along with the peanuts, and the white parts of the green onions. Pour in the sauce mixture and mix well, allowing it to simmer for another 1-2 minutes until everything is well combined and heated through.

Step 8

Stir in the crushed red pepper flakes and the green parts of the green onions. Serve immediately with steamed rice or quinoa.

Nutrition Facts

Serving size	(1156.3g)

Amount per serving	% Daily Value*
Calories	2044.8

Total Fat 126.4g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 33.6g
Cholesterol 390.1mg	0%
Sodium 6338.4mg	0%
Total Carbohydrate 79.8g	0%
Dietary Fiber 16.1g	0%
Total Sugars 35.8g
Protein 161.1g	0%

Vitamin D 0IU	0%
Calcium 215.7mg	0%
Iron 7.7mg	0%
Potassium 3119.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 30.7%

Carbs: 15.2%