Gluten-Free Kung Pao Brussels Sprouts & No-Fry Honey-Sesame Chicken
Published Mar 20, 2021
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One is spicy and savory, the other sweet and savory, both are delicious! These Gluten-Free Kung Pao Brussels Sprouts & No-Fry Honey-Sesame Chicken recipes pair perfectly together for a complete meal along with some white rice or make them on their own and pair them with other dishes you love.
These recipes are chock full of Kikkoman’s gluten-free product line – GF soy sauce, GF panko-style breadcrumbs, rice vinegar, and sesame oil. It’s important to always make sure your soy sauce is gluten-free. Vinegars and oils are typically safe, but it never hurts to check those labels, too. Kikkoman makes it easy to see which of their products are GF.
Check out more gluten-free recipes featuring Kikkoman.
No-Fry Honey-Sesame Chicken
Ingredients
- 1 cup Kikkoman Gluten Free Panko Style Coating
- 1ยฝ pounds boneless, skinless chicken breasts
- ยฝ cup mayonnaise
- Gluten-free nonstick cooking spray
- โ cup Kikkoman Gluten Free Soy Sauce
- โ cup honey
- โ cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons Kikkoman Rice Vinegar
- 2 teaspoons Kikkoman Sesame Oil
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 1 tablespoon white sesame seeds
- 1 green onion, , thinly sliced
- Cooked rice
Instructions
- Preheat the oven to 400หF. Line a baking sheet with parchment paper.
- Toast the panko in a dry skillet over medium heat until light golden brown. Let cool.
- Cut the chicken into 1-inch pieces. Place the mayonnaise in a mixing bowl, add the chicken, and toss well to coat. Toss the chicken in the toasted panko making sure to coat well. Place on the prepared baking sheet, spacing pieces apart. Spray with cooking spray and cook for 15 minutes.
- While the chicken cooks, prepare the sauce. Combine the soy sauce, honey, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch in a mixing bowl and whisk well.
- Heat the vegetable oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the soy sauce mixture and bring to a simmer. Cook until heated through and thickened, 3-4 minutes. Add the chicken, stir to coat. Garnish with sesame seeds and green onions and serve over rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Gluten-Free Kung Pao Brussels Sprouts
Ingredients
- 6 cups quartered Brussels sprouts
- 2 teaspoons olive oil
- 1 green onion, , chopped
- ยผ cup Kikkoman Gluten Free Soy Sauce
- 2 tablespoons Kikkoman Rice Vinegar
- 1 tablespoon sugar
- ยผ cup water
- 1 teaspoon corn starch
- 8 dried Chinese red chilis
- ยฝ teaspoon crushed red pepper flakes, , or more depending on spice level preferred
- ยฝ teaspoon ground black pepper
- 3 tablespoons peanuts
- 4 cloves garlic, , minced
- 1 tablespoon fresh grated ginger
Instructions
- Preheat oven to 450ยฐ F. Toss Brussels sprouts with olive oil and place in a single layer on a baking sheet. Roast until tender and slightly crisp, about 25 minutes. Remove from heat and set aside.
- While the sprouts are cooking, whisk together the scallions, soy sauce, rice wine vinegar, sugar, water and corn starch in a small bowl. Set aside.
- Right before the sprouts are done cooking, heat a wok over medium-high heat. Add in the chilis, ยฝ teaspoon red pepper and black pepper and cook until fragrant and toasted, stirring often, about 2 minutes. Add in the peanuts and cook another minute until toasted. Reduce heat to medium and add in the garlic and ginger and cook another minute, taking care not to burn. Add the corn starch mixture to the wok. Cook for 4-5 minutes until thickened, stirring occasionally.
- Add in the cooked Brussels sprouts and toss until hot and coated with the sauce. Season to taste for heat. If more is desired, add in an additional ยผ teaspoon or more red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Watch this recipe in action!
