Add the other half of the tamari, hoisin sauce, rice vinegar, and honey. While the chicken cooks, mix your sauce in a small bowl.Add the chicken mixture and saut é until cooked through, breaking up the chicken with a spatula.
Heat 2 tablespoon of sesame oil over medium-high heat.Pour in half of the tamari and toss gently. Place the chicken in a bowl and sprinkle with the cornstarch.Tamari has a strong umami flavor that complements savory dishes like this Gluten-Free Kung Pao Chicken. It’s made by fermenting soybeans and tends to be darker and less salty than traditional soy sauce. Tamari is a Japanese condiment commonly used as a gluten-free substitute for soy sauce. Tamari (or soy sauce, if not gluten-free).Gluten-free hoisin sauce (or regular, if not gluten-free).The flavorful sauce coats the rice and makes every bite pop, it’s seriously delicious. In my house, we typically pair this dish with rice or cauliflower rice if we’re looking for a more low-carb dish. Not to mention, you get chicken in every bite! It saves me the time and effort of cutting up my chicken and also cooks a lot quicker. On busy weeknights, I love using ground chicken instead of whole breasts or thighs. This healthier take on an iconic take-out dish is a family favorite in my household and soon it will be in yours too! Now that I have a family of my own, I’ve kept the tradition alive. The delicious smells wafting from the bag that we practically tore open the moment we got our hands on it, passing around the white cartons as we enjoyed our meal family-style the whole experience was packed with little joys. Growing up, my family didn’t order Chinese take-out often, so when we did it was always a special treat. The perfect combination of salty and sweet, this savory recipe is sure to become your new weeknight staple. Bursting with flavor and beyond easy to make, this Gluten-Free Kung Pao Chicken is a healthier twist on your favorite take-out dish.
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