Gluten-Free Kung Pao Chicken (Dairy-Free)

Spicy and flavorful, this gluten-free kung pao chicken is delicious over a bed of white rice. It’s a perfect meal for when you’re craving Asian food, and tastes even better than takeaway! Totally dairy-free too!

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Why This Recipe Works:

• Simple Ingredients: The ingredients required for making gluten-free kung pao chicken are easily accessible at the local grocery store (nothing fancy required!)!
• Easy to Make: Preparing this chicken dish is just a matter of marinating chicken cubes before stir frying them with veggies and tossing the ingredients in a delicious sauce.
• Totally Gluten-Free & Dairy-Free: The best part is that this chicken recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you need for this gluten-free kung pao chicken recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: Make sure to use skinless, boneless chicken breast and cut it into evenly-sized cubes. Alternatively, if you aren’t a fan of chicken breast, you can also use skinless, boneless chicken thighs.
• Oil: I used sunflower oil, but you can also use any other type of neutral vegetable oil.
• Veggies: I used a mix of zucchini and red bell pepper for the veggies, but you can also use any type of veggies you like.
• Peanuts: Peanuts add a nice crunchy texture to this kung pao chicken dish. If you are allergic to peanuts, you can use cashews instead.
• Chili Flakes: Chili flakes (red pepper flakes) add the spiciness to kung pao chicken, but you can increase or decrease the amount of chili flakes used according to how much heat you can take.
• Soy Sauce: I used gluten-free soy sauce (or gluten-free tamari) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. If you are allergic to soy or would simply prefer to keep this soy-free, you can use coconut aminos instead.
• Brown Sugar: I used brown sugar, but you can also use white sugar or cane sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Wine: I used white wine, but rice wine or rice vinegar will work too.
• Oyster Sauce: I used gluten-free oyster sauce to keep the recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular oyster sauce instead.
• Sesame Oil: Sesame oil adds a beautiful flavor to this dish, so I highly recommend that you add it in.
• Garlic and Ginger: Make sure you use fresh garlic and ginger because they add characteristically Asian flavors to this dish.
• Cornstarch: Corn starch helps to thicken the gravy and give it consistency. Alternatively, if you are allergic to corn, you may use tapioca starch or arrowroot starch as a thickener instead.

How to Make Gluten-Free Kung Pao Chicken (Step by Step):

1. Marinate Chicken

Mix the ingredients for the marinade (gluten-free soy sauce, brown sugar and white wine) in a ziplock bag and place the chicken in it.

Let the diced chicken breast marinate in the refrigerator for at least 30 minutes to one hour.

2. Sauté Chicken

Heat up the oil in a large skillet, and then stir fry the marinated chicken cubes for 7 minutes, stirring occasionally, over medium heat. It is important that each piece is covered with a crust.

Transfer the chicken to a plate and set aside.

3. Prepare Kung Pao Sauce

In a bowl, mix the oyster sauce, gluten-free soy sauce, sesame oil, minced garlic, minced ginger and brown sugar. Mix well to combine.

Dissolve the cornstarch in 2 tablespoons of hot water and then add it to the bowl with the sauce ingredients as well.

4. Stir Fry Veggies and Peanuts

If necessary, add more frying oil to the pan. Fry the diced bell peppers, zucchini, and peanuts for 5-6 minutes on medium heat.

5. Combine Everything in Pan

Transfer the sautéed chicken to the pan and fry everything together for another 3 minutes.

6. Add Sauce

Pour the sauce into the pan and stir. Continue cooking on low heat. After 5-6 minutes, the sauce will become thick. Stir until each piece is covered in sauce and glossy.

7. Garnish and Enjoy

Serve Kung Pao chicken over fluffy white rice and garnish with green onions and chili flakes.

Dish by Dish Tips/Tricks:

• Regulate Heat Level: Depending on how much heat you can take, feel free to add more or less chili flakes. You can also add dried Sichuan peppercorns when stir-frying the veggies if you want extra spice!
• Serve it With: I like eating this kung pao chicken with fluffy white rice, but you can also use cauliflower rice for a low-carb option.
• Optional Garnishes: You can also sprinkle some sesame seeds over the kung pao chicken.
• Storing: If there are leftover, place the leftover chicken in an airtight container and store it in the fridge for up to 3 days. Reheat in the microwave or in a skillet on the stovetop before eating.

Other Gluten-Free Asian Recipes You’ll Love:

• Orange Chicken (Gluten-Free, Dairy-Free)
• Cashew Chicken (Gluten-Free, Dairy-Free)
• Honey Sesame Chicken (Gluten-Free, Dairy-Free)
• Bang Bang Shrimp (Gluten-Free, Dairy-Free)
• Beef and Broccoli (Gluten-Free, Dairy-Free)
• Inside Out Egg Roll (Gluten-Free, Dairy-Free)
• Fried Rice (Gluten-Free, Dairy-Free)

Gluten-Free Chicken Recipes to Cook:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Kung Pao Chicken (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Spicy and flavorful, this gluten-free kung pao chicken is delicious over a bed of white rice. It’s a perfect meal for when you’re craving Asian food, and tastes even better than takeaway! Totally dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

• 16 oz boneless skinless chicken breast, diced
• 2 tablespoons sunflower oil
• 1 zucchini, diced
• 1 red bell pepper, diced
• 3 tablespoons peanuts
• 3 tablespoons chopped green onions, for serving
• 1 tablespoon chili flakes, for serving

For the Marinade:

• 4 tablespoon gluten-free soy sauce
• 1 teaspoon brown sugar
• 3 tablespoons white wine

For the Kung Pao Sauce:

• 3 tablespoons oyster sauce
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons sesame oil
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 teaspoon brown sugar
• 1 tablespoons cornstarch

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Instructions

1. Marinate Chicken: Mix the ingredients for the marinade (gluten-free soy sauce, brown sugar and white wine) in a ziplock bag and place the chicken in it. Let the diced chicken breast marinate in the refrigerator for at least 30 minutes to one hour.
2. Sauté Chicken: In hot frying oil, fry the chicken cubes for 7 minutes, stirring occasionally, over medium heat. It is important that each piece is covered with a crust. Transfer the chicken to a plate and set aside.
3. Prepare the Kung Pao Sauce: In a bowl, mix the oyster sauce, gluten-free soy sauce, sesame oil, minced garlic, minced ginger and brown sugar. Mix well to combine. Dissolve the cornstarch in 2 tablespoons of hot water and then add it to the sauce as well.
4. Stir Fry Veggies and Peanuts: If necessary, add more frying oil to the pan. Fry diced bell peppers, zucchini, and peanuts for 5-6 minutes on medium heat.
5. Combine Everything in Pan: Transfer the sautéed chicken to the pan and fry everything together for another 3 minutes.
6. Add Sauce: Pour the sauce into the pan and stir. Continue cooking on low heat. After 5-6 minutes, the sauce will become thick. Stir until each piece is covered in sauce and glossy.
7. Garnish and Enjoy: Serve Kung Pao chicken over fluffy white rice and garnish with green onions and chili flakes.

Notes

Chicken: Make sure to use skinless, boneless chicken breast and cut it into evenly-sized cubes.

Oil: I used sunflower oil, but you can also use any other type of neutral vegetable oil.

Veggies: I used a mix of zucchini and red bell pepper for the veggies, but you can also use any type of veggies you like.

Peanuts: Peanuts add a nice crunchy texture to this kung pao chicken dish. If you are allergic to peanuts, you can use cashews instead.

Chili Flakes: Chili flakes add the spiciness to kung pao chicken, but you can increase or decrease the amount of chili flakes used according to how much heat you can take.

Soy Sauce: I used gluten-free soy sauce (also known as tamari) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. If you are allergic to soy or would simply prefer to keep this soy-free, you can use coconut aminos instead.

Brown Sugar: I used brown sugar, but you can also use white sugar or cane sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Wine: I used white wine, but rice wine will work too.

Oyster Sauce: I used gluten-free oyster sauce to keep the recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular oyster sauce instead.

Sesame Oil: Sesame oil adds a beautiful flavor to this dish, so I highly recommend that you add it in.

Garlic and Ginger: Make sure you use fresh minced garlic and ginger because they add characteristically Asian flavors to this dish.

Cornstarch: Cornstarch helps to thicken the gravy and give it consistency. Alternatively, if you are allergic to corn, you may use tapioca starch or arrowroot starch as a thickener instead.

• Prep Time: 10 mins
• Marinating Time: 30 mins
• Cook Time: 30 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian