This healthier & better-than-takeout recipe for Chinese Honey Chicken is easy to make at home in only 30 minutes, and it’s gluten free!
A lot of inspiration for new recipe creation comes from suggestions by friends or family members. “Oh hey, I really love this dish, but can you make it healthier?” or “I’ve been looking for a good recipe for this or that.”
When it comes to gluten-free recipe inspiration, I always turn to my brother, Tyler. He is gluten-intolerant and my original inspiration for adding gluten-free recipes to the blog!
While sitting in the backseat on an 8 hour drive from my grandmas house in Houston, to my parents house in Oklahoma over the holidays, I asked my brother what new gluten-free recipes he’d like to see on the blog in 2015.
He said that he would love to see a Chinese Honey Chicken Recipe, as one of his favorite recipes from 2014 was the Gluten Free Orange Chicken I created, it was one of my favorites too!)
His wish is my command! Today I introduce Gluten Free Chinese Honey Chicken! It’s very lightly pan fried in olive oil, instead of deep fried and lightly battered in cornstarch, making it a healthier, lighter, and of course, gluten-free version of the Chinese Honey Chicken you’ll get from your local takeout!
Get step by step directions & photos for how to make this recipe below, or watch how to make it on my web series “29 Minute Meals”!
Subscribe on YouTube for new “29 Minute Meals” episodes every Wednesday!
- ½ cup honey
- 2 tbsp Gluten-Free Soy Sauce
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- ½ tsp crushed red pepper flakes
- ½ cup cornstarch
- 2 tbsp brown sugar
- 1 egg (whisked)
- 1 lb boneless, skinless chicken breasts (sliced into cubes)
- 3 tbsp olive oil
- 1 red chili pepper (de-seeded & sliced)
- 3 cloves garlic (minced)
- 2 tbsp green onions (diced)
In a small bowl, whisk the honey, 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 and garlic.
Saute 1-2 minutes, then add the 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.
A little saucy, a little spicy, a little sweet… kinda like me, hahaha (insert the laughing so hard you’re crying emojis here!)
But seriously, this dish is another win for the “better-than-takeout” gluten-free chinese food menu I’m now starting to build up!
In addition to the fabulous Orange Chicken previously mentioned, there’s the PF Chang’s Copycat Gluten Free Sweet & Sour Chicken Recipe, Honey Walnut Shrimp, and Asparagus Beef Stir Fry.
I would like to tell you which one is my favorite, but that would be basically impossible, because I love them all!
Do you have a favorite? If so, comment below and let me know!
♦ Gluten Free Option: This recipe is gluten free.