Gluten Free Chinese Honey Chicken // Whitney Bond

 

Ingredients

  • 1/3 cup honey
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon crushed red pepper flakes
  • ½ cup cornstarch
  • 2 tablespoons brown sugar
  • 1 egg, whisked
  • 1 pound boneless, skinless chicken breasts , sliced into cubes
  • 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.

Video

Notes

  • This dish is both sweet and spicy. If you’re sensitive to spice, remove the crushed red pepper flakes in the sauce and omit the chili pepper when pan frying the chicken.
  • The sauce can be made ahead of time, but I do not recommend making the chicken ahead of time, as it’s best served hot and fresh, right after it’s simmered in the sauce.
  • This recipe can be made soy-free by using coconut aminos, instead of gluten free soy sauce.
  • To make this recipe without an egg, either use a plant-based egg replacement, or create a “flax egg” by whisking together 1 tablespoon flaxseed meal with 2 1/2 tablespoons water. Let it sit to thicken for 5 minutes, then use it as a 1 to 1 replacement for an egg. 
  • I do not recommend freezing the chicken, as the texture will not hold up after it’s frozen. That being said, you can make a big batch of the sauce and freeze it to use later. When you’re ready to make the recipe, simply defrost the sauce in the microwave. I recommend storing the sauce in the freezer in 1/2 cup servings, as that’s how much you’ll need for the recipe.

Nutrition Facts

Calories 476kcal(24%)Carbohydrates 58g(19%)Protein 27g(54%)Fat 15g(23%)Saturated Fat 2g(10%)Cholesterol 113mg(38%)Sodium 661mg(28%)Potassium 521mg(15%)Sugar 41g(46%)Vitamin A 305mg(6%)Vitamin C 19mg(23

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