I saw this recipe on Instagram a couple years ago and it immediately hooked me. The promise of delicious takeout made right at home. I made it once and knew we had a winner–a recipe that has earned a weekly spot on our dinner rotation. I’ve adapted the recipe over time, made it gluten free, and also make it from memory so I wanted to give it its own spot on the blog to remember it by (and to pass on to friends).
Try it tonight and see if it becomes a dinnertime staple in your home, too!
Chinese Chili Chicken (Gluten free!)
Delicious and easy takeout made from home! You can't even tell it's gluten free.
Ingredients
Method
- Cut the onion into into a larger dice. Slice the red pepper into bite sized pieces. Put both in a bowl to the side.
- In a small bowl, mix your sauce. Add 4 tbsp coconut aminos, with 2 tbsp sriracha and 2 tbsp maple syrup or honey. Stir and set aside.
- Put olive oil in a large sauté pan (about 1/2 inch deep, making sure it coats the bottom of the pan). Heat to medium high. While the oil heats, cut your chicken into thin, bite sized strips. In a large bowl, add 1 tbsp of the coconut aminos. Add your sliced chicken, and toss in some salt and pepper as well as the cornstarch. Mix together with your hands until chicken is well-coated.
- Once oil is hot, place your dredged chicken in the pan and let cook until golden brown on one side (about 3 minutes). Flip and let cook another 3ish minutes until the other side is golden brown. Once cooked, remove chicken from pan and set aside.
- Add the chopped red pepper and yellow onion to the pan and sauté for another 3-4 minutes. Then add the garlic and sauté for one more minute.
- Add the chicken back to the pan, and then add in the sauce as well. Stir on high heat until thickened and chicken is coated after about 2-3 minutes.
- Garnish with sesame seeds and green onion, and serve with rice.
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