20 Delicious Gluten Free Chinese Food Recipes Amazing

Perfect for those nights when you’re craving something savory yet safe for your gluten-free lifestyle, our roundup of 20 Delicious Gluten-Free Chinese Food Recipes is here to save the day! From crispy appetizers to hearty mains, each dish promises to deliver all the flavors you love without the gluten. Dive in and discover your next favorite meal that’s sure to impress everyone at the table.

Gluten Free Sweet and Sour Chicken

Unbelievably, this gluten-free sweet and sour chicken is here to save your dinner plans from the mundane, with a punch of flavor that’ll make your taste buds do a happy dance. It’s the perfect blend of tangy and sweet, wrapped up in a crispy, gluten-free coating that even the pickiest eaters will devour.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 1 tbsp soy sauce (gluten-free)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 cup pineapple chunks

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken pieces with cornstarch until fully coated.
3. Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring an even coat.
4. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken in batches, cooking for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure each piece gets crispy.
5. Transfer the browned chicken to the prepared baking sheet and bake for 10 minutes to ensure it’s cooked through.
6. While the chicken bakes, whisk together sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, salt, and black pepper in a saucepan over medium heat. Bring to a simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
7. In the same skillet used for the chicken, sauté the bell peppers and pineapple chunks over medium heat for 3-4 minutes until slightly softened.
8. Combine the baked chicken, sautéed vegetables, and pineapple with the sweet and sour sauce in the skillet, tossing to coat everything evenly. Tip: Let it simmer together for 2 minutes to let the flavors meld.
9. Serve hot over a bed of steamed rice or quinoa for an extra gluten-free kick. Tip: Garnish with sesame seeds or green onions for a pop of color and crunch.

Bold flavors and textures come together in this dish, with the chicken’s crispiness perfectly contrasting the saucy, vibrant veggies and pineapple. It’s a gluten-free twist on a classic that’s bound to become a weeknight favorite, especially when served with a side of cheeky humor about how you ‘totally slaved over a hot stove all day.’

Gluten Free Kung Pao Chicken

Kick your gluten-free game up a notch with this Kung Pao Chicken that’s so flavorful, you’ll forget it’s missing the gluten. Perfect for those who love a little heat and a lot of crunch, this dish is a weeknight warrior ready in no time.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/2 cup dry roasted peanuts
• 4 dried red chilies
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1/4 cup gluten-free soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1/2 cup water
• 1 tbsp sesame oil
• 4 green onions, sliced

Instructions

1. In a large bowl, toss chicken pieces with cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown, stirring occasionally.
3. Add peanuts and dried chilies to the skillet. Cook for 2 minutes until peanuts are lightly toasted.
4. Stir in garlic and ginger, cooking for 1 minute until fragrant.
5. In a small bowl, whisk together soy sauce, rice vinegar, honey, and water. Pour over the chicken and stir to combine.
6. Reduce heat to medium and simmer for 5 minutes until sauce thickens.
7. Drizzle with sesame oil and sprinkle with green onions before serving.

Forget the takeout menus; this Kung Pao Chicken brings the perfect balance of spicy, sweet, and nutty to your table. Serve it over a bed of steamed rice or with a side of stir-fried veggies for a complete meal that’s anything but ordinary.

Gluten Free Beef and Broccoli

Feeling like your gluten-free game needs a serious upgrade? Let’s dive into a dish that’s so flavorful, you’ll forget it’s missing the gluten—our Gluten-Free Beef and Broccoli is here to save your dinner plans with minimal fuss and maximum deliciousness.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced
• 3 cups broccoli florets
• 1/4 cup gluten-free soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 cup beef broth
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil

Instructions

1. In a bowl, whisk together gluten-free soy sauce, honey, sesame oil, garlic, and ginger to create the marinade.
2. Add the sliced beef to the marinade, ensuring each piece is well-coated. Let it sit for 15 minutes for flavors to meld.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated beef, reserving the marinade, and cook until browned, about 3-4 minutes per side. Remove beef and set aside.
4. In the same skillet, add the remaining 1 tbsp vegetable oil and broccoli florets. Stir-fry for 2-3 minutes until bright green but still crisp.
5. Pour the reserved marinade and beef broth into the skillet with broccoli. Bring to a simmer.
6. In a small bowl, mix cornstarch and water to create a slurry. Stir into the skillet to thicken the sauce, about 1 minute.
7. Return the beef to the skillet, tossing to coat in the sauce and heat through, about 2 minutes.

Serve this saucy, savory masterpiece over a bed of steamed rice or zucchini noodles for a low-carb twist. The beef is tender, the broccoli crisp-tender, and the sauce? Absolutely irresistible. So good, you might just forget it’s gluten-free.

Gluten Free Mongolian Beef

Zesty and zippy, this Gluten Free Mongolian Beef is here to shake up your dinner routine without shaking up your stomach. It’s the perfect blend of savory, sweet, and a little bit spicy, proving that gluten-free doesn’t mean flavor-free.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/4 cup cornstarch
• 3 tbsp vegetable oil
• 1/2 cup gluten-free soy sauce
• 1/2 cup brown sugar
• 1/2 cup water
• 4 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 3 green onions, sliced

Instructions

1. In a large bowl, toss the sliced flank steak with cornstarch until fully coated. Let it sit for 10 minutes to ensure the coating sticks.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Tip: Test the oil with a small piece of steak; if it sizzles immediately, it’s ready.
3. Add the steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, reduce heat to medium and add garlic, ginger, and red pepper flakes. Cook for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
5. Whisk in gluten-free soy sauce, brown sugar, and water. Bring to a simmer and cook for 3 minutes until slightly thickened.
6. Return the steak to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes to heat through.
7. Stir in green onions and cook for 1 minute more. Tip: Reserve some green onions for garnish for a pop of color.

Bold flavors and tender bites make this dish a winner. Serve it over a bed of steamed rice or zucchini noodles for a complete meal that’s as satisfying to look at as it is to eat.

Gluten Free General Tso’s Chicken

Dive into a dish that’s about to make your taste buds do a happy dance—Gluten Free General Tso’s Chicken that’s so good, it’ll have you questioning why gluten was ever invited to the party in the first place.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/3 cup gluten-free soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a large bowl, toss the chicken pieces with cornstarch until fully coated.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet in a single layer, working in batches if necessary, and cook until golden brown and crispy, about 4 minutes per side. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
4. Remove the chicken from the skillet and set aside on a plate lined with paper towels.
5. In the same skillet, add garlic and ginger, sautéing for 30 seconds until fragrant.
6. Whisk in gluten-free soy sauce, honey, rice vinegar, and red pepper flakes, bringing the mixture to a simmer for 2 minutes. Tip: Adjust the heat to prevent the sauce from burning.
7. Return the chicken to the skillet, tossing to coat evenly in the sauce, and cook for an additional 2 minutes. Tip: For extra gloss, let the sauce reduce slightly until it clings to the chicken.
8. Garnish with sliced green onions and sesame seeds before serving.

Ready to serve, this Gluten Free General Tso’s Chicken boasts a crispy exterior with a sticky, sweet, and slightly spicy sauce that’s downright addictive. Pair it over a bed of steamed rice or alongside some stir-fried veggies for a meal that’s anything but ordinary.

Gluten Free Orange Chicken

Mmm, who said gluten-free can’t be finger-licking good? Dive into this zesty, crispy gluten-free orange chicken that’ll have you forgetting it’s even GF. Perfect for those craving takeout vibes without the gluten guilt!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup gluten-free all-purpose flour
• 2 large eggs, beaten
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tbsp soy sauce (gluten-free)
• 1 tbsp rice vinegar
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. In a large bowl, mix gluten-free all-purpose flour, cornstarch, salt, and black pepper.
2. Dip chicken pieces into beaten eggs, then coat evenly with the flour mixture. Tip: Shake off excess flour for a crispier texture.
3. Heat vegetable oil in a large skillet over medium-high heat (350°F). Fry chicken in batches until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove chicken and set aside on a paper towel-lined plate to drain excess oil.
5. In the same skillet, combine orange juice, honey, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
6. Return chicken to the skillet, tossing to coat evenly with the sauce. Tip: For extra stickiness, let the chicken sit in the sauce for a minute before serving.
7. Garnish with sesame seeds and sliced green onions before serving.

This gluten-free orange chicken is a crispy, saucy dream with a perfect balance of sweet and spicy. Serve it over a bed of steamed rice or with a side of stir-fried veggies for a complete meal that’s anything but ordinary.

Gluten Free Chicken Fried Rice

Oh boy, are you in for a treat! This gluten-free chicken fried rice is like a party in your mouth where everyone’s invited—except gluten, of course. It’s the perfect dish for when you’re craving something hearty, healthy, and hilariously easy to whip up.

Ingredients

• 2 cups cooked white rice
• 1 tbsp olive oil
• 1 cup diced chicken breast
• 2 eggs, beaten
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 tbsp gluten-free soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add diced chicken breast to the skillet, cooking for 5-7 minutes until no pink remains. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push chicken to one side of the skillet, pour beaten eggs into the other side. Scramble eggs for 2-3 minutes until fully cooked.
4. Add diced carrots and frozen peas to the skillet, stirring with chicken and eggs for 3-4 minutes until vegetables are tender.
5. Stir in cooked white rice, breaking up any clumps with a spatula. Tip: Day-old rice works best for fried rice to prevent mushiness.
6. Pour gluten-free soy sauce, garlic powder, and ground black pepper over the mixture. Stir well to combine and cook for an additional 2 minutes. Tip: Taste and adjust seasoning if needed, but remember the soy sauce is salty!
7. Remove from heat and let sit for 1 minute before serving.

Get ready to dig into a dish that’s bursting with flavor, with each bite offering a perfect mix of tender chicken, fluffy eggs, and crisp veggies. Serve it up in a pineapple boat for an Instagram-worthy presentation that’ll have your followers green with envy.

Gluten Free Shrimp Stir Fry

Howdy, food lovers! If you’re on the hunt for a dish that’s as easy to whip up as it is to devour, you’ve struck gold with this gluten-free shrimp stir fry. It’s the perfect blend of ‘I’m too lazy to cook’ and ‘I deserve something fancy’—because why choose?

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup gluten-free soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb shrimp to the skillet, cooking for 2 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
3. Remove shrimp from the skillet and set aside.
4. In the same skillet, add 1 cup bell peppers and 1 cup broccoli florets, stirring for 3 minutes until slightly softened.
5. Add 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
6. Whisk together 1/4 cup gluten-free soy sauce, 1 tbsp honey, and 1/2 tsp red pepper flakes in a small bowl.
7. Pour the sauce over the vegetables, stirring to coat evenly.
8. Return the shrimp to the skillet, tossing everything together for 1 minute to combine.
9. Drizzle with 1 tbsp sesame oil before serving. Tip: A splash of lime juice can add a refreshing zing.

Gluten-free never tasted so good! The shrimp are juicy, the veggies crisp-tender, and that sauce? Absolutely addictive. Serve it over a bed of cauliflower rice for a low-carb twist that’ll have you coming back for seconds.

Gluten Free Vegetable Lo Mein

Zesty and zippy, this Gluten Free Vegetable Lo Mein is your ticket to a flavor-packed adventure without the gluten guilt. Perfect for those nights when you’re craving something saucy, slurpy, and downright delicious, this dish is a veggie lover’s dream come true.

Ingredients

• 8 oz gluten-free spaghetti
• 2 tbsp olive oil
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1/4 cup gluten-free soy sauce
• 2 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free spaghetti and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the bell peppers, carrots, and broccoli, sautéing for 5-7 minutes until vegetables are tender-crisp. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. In a small bowl, whisk together the gluten-free soy sauce, honey, sesame oil, and red pepper flakes. Pour the sauce over the vegetables, stirring to coat evenly.
5. Drain the cooked spaghetti and add it to the skillet with the vegetables and sauce. Toss everything together until well combined and heated through, about 2 minutes. Tip: Use tongs for easy mixing.
6. Garnish with sliced green onions before serving.

Delightfully chewy noodles meet crisp-tender veggies in a sweet and spicy sauce that’ll have you reaching for seconds. Serve it up in a big bowl with chopsticks for the full experience, or pack it cold for a next-day lunch that’s anything but boring.

Gluten Free Egg Drop Soup

Yearning for a bowl of comfort that won’t mess with your gluten-free lifestyle? Let’s dive into the silky, savory world of Gluten-Free Egg Drop Soup, where every spoonful is like a cozy hug for your taste buds.

Ingredients

• 4 cups chicken broth (gluten-free)
• 1 tbsp cornstarch
• 2 tbsp water
• 2 large eggs
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 1/4 tsp white pepper
• 1 tbsp green onions, finely chopped

Instructions

1. In a medium saucepan, bring the chicken broth to a boil over high heat.
2. While waiting for the broth to boil, mix cornstarch and water in a small bowl until smooth to create a slurry.
3. Once the broth is boiling, reduce the heat to medium and slowly stir in the cornstarch slurry to thicken the soup.
4. In a separate bowl, lightly beat the eggs with ground ginger, garlic powder, and white pepper.
5. Slowly pour the egg mixture into the simmering broth in a thin stream, stirring constantly with a fork to create delicate ribbons.
6. Remove the soup from heat immediately after adding the eggs to prevent overcooking.
7. Garnish with chopped green onions before serving.

Oh, the joy of slurping up this gluten-free delight! The soup boasts a velvety texture with fluffy egg ribbons dancing in a rich, aromatic broth. Serve it with a sprinkle of extra green onions or a dash of chili oil for an extra kick.

Gluten Free Hot and Sour Soup

Let’s face it, gluten-free doesn’t have to mean flavor-free, and this Hot and Sour Soup is here to prove it with a punch of tang and a kick of heat that’ll make your taste buds do a happy dance.

Ingredients

• 4 cups chicken broth
• 1 tbsp soy sauce (gluten-free)
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sriracha
• 1 cup shiitake mushrooms, sliced
• 1/2 cup bamboo shoots, julienned
• 1/2 cup firm tofu, cubed
• 1 egg, lightly beaten
• 2 tbsp cornstarch
• 1/4 cup water
• 2 green onions, sliced

Instructions

1. In a large pot, combine 4 cups chicken broth, 1 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp sriracha. Bring to a boil over medium-high heat.
2. Add 1 cup sliced shiitake mushrooms and 1/2 cup julienned bamboo shoots to the pot. Simmer for 5 minutes.
3. Gently stir in 1/2 cup cubed firm tofu and simmer for another 3 minutes. Tip: Handle the tofu gently to keep it from breaking apart.
4. In a small bowl, whisk together 2 tbsp cornstarch and 1/4 cup water until smooth. Slowly pour into the soup, stirring constantly to thicken.
5. While stirring the soup in a circular motion, slowly drizzle in 1 lightly beaten egg to create ribbons. Tip: The swirling motion helps the egg cook evenly.
6. Remove from heat and let stand for 2 minutes. Tip: Letting the soup sit allows the flavors to meld beautifully.
7. Garnish with 2 sliced green onions before serving.

Now, this soup isn’t just a bowl of comfort; it’s a texture party with silky tofu, crunchy bamboo shoots, and those delightful egg ribbons. Serve it with a side of sass and maybe extra sriracha for those who like to live dangerously.

Gluten Free Wonton Soup

Picture this: a steamy, savory bowl of Gluten Free Wonton Soup that’s so good, it’ll make your gluten-loving friends question their life choices. Perfect for those chilly evenings or when you’re pretending to be a gourmet chef in your PJs.

Ingredients

• 1 cup gluten-free flour blend
• 1/2 cup water
• 1/2 lb ground pork
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 1 clove garlic, minced
• 4 cups chicken broth
• 2 green onions, sliced
• 1/2 cup bok choy, chopped

Instructions

1. In a large bowl, mix 1 cup gluten-free flour blend with 1/2 cup water until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
2. Roll the dough into a thin sheet on a floured surface, then cut into 3-inch squares.
3. In another bowl, combine 1/2 lb ground pork, 1 tbsp soy sauce, 1 tsp minced ginger, and 1 clove minced garlic.
4. Place 1 tsp of the pork mixture in the center of each dough square.
5. Fold the dough over the filling to form a triangle, pressing the edges to seal. Tip: Dab a little water on the edges to help them stick.
6. Bring 4 cups chicken broth to a boil in a pot.
7. Add the wontons to the boiling broth and cook for 5 minutes, or until they float to the top.
8. Add 1/2 cup chopped bok choy and cook for another 2 minutes. Tip: For extra flavor, throw in a slice of ginger while the broth simmers.
9. Garnish with sliced green onions before serving.

Fluffy wontons packed with juicy pork and a broth that’s the perfect hug in a bowl. Serve it with a side of sass and maybe some extra soy sauce for dipping.

Gluten Free Spring Rolls

Roll out the red carpet for these gluten-free spring rolls that are about to steal the show at your dinner table! Packed with crunch and bursting with flavor, they’re the perfect way to wrap up your cravings without the gluten guilt.

Ingredients

• 1 cup rice paper wrappers
• 2 cups shredded carrots
• 1 cup thinly sliced cucumbers
• 1 cup fresh mint leaves
• 1 cup cooked shrimp, sliced in half lengthwise
• 1 tbsp olive oil
• 1/2 cup gluten-free soy sauce
• 1 tbsp honey
• 1 tsp sesame oil

Instructions

1. Fill a large bowl with warm water (about 100°F) and dip one rice paper wrapper into it for 10 seconds until pliable.
2. Lay the softened wrapper flat on a clean surface and layer 1/4 cup shredded carrots, 2 tbsp cucumbers, 4 mint leaves, and 2 shrimp halves in the center.
3. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, ensuring no filling escapes. Tip: Keep a damp towel over unused wrappers to prevent drying.
4. Heat olive oil in a pan over medium heat (350°F) and lightly fry each roll for 2 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Whisk together soy sauce, honey, and sesame oil in a small bowl for the dipping sauce. Tip: Adjust honey to your preferred sweetness level.

Just like that, you’ve got yourself a batch of spring rolls that are crispy on the outside, fresh and vibrant on the inside. Serve them with a side of sass and your favorite dipping sauce for a meal that’s as fun to eat as it is to make!

Gluten Free Dumplings

Unbelievably delicious and sneakily gluten-free, these dumplings are here to prove that dietary restrictions don’t mean skimping on flavor or fun. Whether you’re a gluten-free guru or just dumpling-curious, this recipe is your ticket to a belly-happy good time.

Ingredients

• 2 cups gluten-free flour blend
• 1/2 tsp salt
• 1/2 cup water
• 1 tbsp olive oil
• 1 cup finely chopped vegetables
• 1/2 lb ground chicken
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 1 clove garlic, minced

Instructions

1. In a large bowl, mix 2 cups gluten-free flour blend and 1/2 tsp salt.
2. Add 1/2 cup water and 1 tbsp olive oil to the bowl, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Knead the dough on a floured surface for 5 minutes until smooth, then cover and let rest for 30 minutes.
4. While the dough rests, heat a pan over medium heat and cook 1/2 lb ground chicken until no longer pink.
5. Add 1 cup finely chopped vegetables, 1 tbsp soy sauce, 1 tsp minced ginger, and 1 clove minced garlic to the pan. Cook for 5 minutes, then set aside to cool.
6. Roll the dough into a thin sheet and cut into circles using a glass or cutter.
7. Place a small amount of the filling in the center of each circle, fold, and seal the edges. Tip: Use a little water to help seal if needed.
8. Steam the dumplings in a steamer basket over boiling water for 10 minutes. Tip: Make sure they’re not touching to prevent sticking.

Kick your meal up a notch with these gluten-free dumplings that boast a tender wrapper hugging a juicy, flavorful filling. Serve them with a side of spicy mayo or dunk them in soy sauce for an extra punch of umami.

Gluten Free Peking Duck Pancakes

Get ready to ditch the gluten but keep all the flavor with these irresistibly crispy Peking duck pancakes that’ll have your taste buds doing a happy dance. Perfect for those who love to indulge without the guilt, this dish is a game-changer for gluten-free gourmands everywhere.

Ingredients

• 1 lb duck breast, skin on
• 1/4 cup gluten-free soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp five-spice powder
• 1/2 cup gluten-free flour
• 1/2 cup water
• 1/4 tsp salt
• 1 tbsp vegetable oil
• 8 gluten-free pancakes
• 1/2 cucumber, julienned
• 4 green onions, sliced

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the duck.
2. Score the duck breast skin in a crisscross pattern, being careful not to cut into the meat.
3. Mix gluten-free soy sauce, honey, rice vinegar, and five-spice powder in a bowl to create the marinade.
4. Place the duck breast in the marinade, ensuring it’s fully coated, and let it sit for 30 minutes at room temperature.
5. Heat vegetable oil in an oven-proof skillet over medium-high heat. Place the duck breast skin-side down and cook for 5 minutes until the skin is crispy.
6. Flip the duck breast and transfer the skillet to the preheated oven. Roast for 12 minutes for medium-rare.
7. While the duck cooks, whisk together gluten-free flour, water, and salt to make the pancake batter.
8. Heat a non-stick pan over medium heat and pour 1/4 cup of batter for each pancake, cooking for 2 minutes on each side until golden.
9. Let the duck rest for 5 minutes before slicing it thinly against the grain.
10. Serve the sliced duck on gluten-free pancakes with julienned cucumber and sliced green onions.

Bold flavors and textures come together in this dish, with the crispy duck skin contrasting beautifully against the soft pancakes. For an extra kick, drizzle with a little extra honey or serve with a side of hoisin sauce for dipping.

Gluten Free Mapo Tofu

Oh boy, are you in for a treat! This Gluten Free Mapo Tofu is about to rock your world with its fiery kick and silky tofu, proving that gluten-free doesn’t mean flavor-free.

Ingredients

• 1 block (14 oz) firm tofu, drained and cubed
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp gluten-free soy sauce
• 1 tbsp gluten-free doubanjiang (spicy bean paste)
• 1 tsp sugar
• 1/2 cup vegetable broth
• 1 tsp cornstarch mixed with 2 tbsp water
• 2 green onions, sliced
• 1 tsp Sichuan peppercorns, crushed

Instructions

1. Heat vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and ginger, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the aromatics.
3. Stir in gluten-free soy sauce and doubanjiang, cooking for another minute to blend the flavors.
4. Gently add the cubed tofu, stirring carefully to coat without breaking the cubes. Tip: Use a wooden spoon for gentle stirring.
5. Pour in vegetable broth and sprinkle sugar, bringing the mixture to a simmer.
6. Reduce heat to low and let simmer for 5 minutes, allowing the tofu to absorb the flavors.
7. Stir in the cornstarch mixture, cooking for another 2 minutes until the sauce thickens. Tip: Add more broth if you prefer a thinner sauce.
8. Remove from heat and garnish with sliced green onions and crushed Sichuan peppercorns.

Kick back and savor the numbing spice and bold flavors of this dish. Serve it over steamed rice for a comforting meal that packs a punch, or get creative by using it as a filling for lettuce wraps for a crunchy contrast.

Gluten Free Szechuan Shrimp

Just when you thought your taste buds had seen it all, here comes a dish that’s about to rock your world—Gluten Free Szechuan Shrimp! It’s spicy, it’s saucy, and it’s completely gluten-free, proving once and for all that flavor doesn’t skip out just because gluten does.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp gluten-free soy sauce
• 1 tbsp honey
• 2 tsp Szechuan peppercorns
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, sliced

Instructions

1. In a bowl, combine the shrimp with gluten-free soy sauce and honey, ensuring each piece is well-coated. Let it marinate for 15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the Szechuan peppercorns and red pepper flakes, toasting for 1 minute until fragrant.
3. Add the minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds to avoid burning.
4. Increase the heat to high and add the marinated shrimp to the skillet. Cook for 2 minutes on each side, or until the shrimp turn pink and opaque.
5. Pour in the rice vinegar, stirring to deglaze the pan and coat the shrimp evenly with the sauce.
6. Remove from heat and garnish with sliced green onions before serving.

Absolutely bursting with bold flavors, this Gluten Free Szechuan Shrimp is a fiery delight that’s perfect over a bed of steamed rice or tangled up in some zucchini noodles for a low-carb twist. The shrimp are succulent, the sauce is punchy, and the Szechuan peppercorns bring that signature tingle that’ll have you coming back for more.

Gluten Free Garlic Green Beans

Dive into a dish that’s as easy on the taste buds as it is on your gluten-free lifestyle! These Garlic Green Beans are the crunchy, garlicky sidekick your meals have been missing, ready in a flash and packed with flavor that’ll make you forget they’re actually good for you.

Ingredients

• 1 lb fresh green beans, trimmed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add green beans to the skillet, spreading them out in a single layer for even cooking.
3. Cook green beans for 5 minutes, stirring occasionally, until they start to blister and turn bright green.
4. Add minced garlic, salt, and black pepper to the skillet, stirring to coat the green beans evenly.
5. Continue cooking for another 2-3 minutes, until the garlic is fragrant and the green beans are tender-crisp.
6. Remove from heat and serve immediately for the best texture and flavor.

Yield to the crisp-tender perfection of these green beans, where each bite offers a garlicky punch that’s bold yet balanced. Serve them alongside your favorite protein or toss them into a salad for an unexpected crunch that’ll steal the show.

Gluten Free Sesame Chicken

Ever had that craving for takeout but your gluten-free lifestyle says ‘no way, Jose’? Well, buckle up, buttercup, because this Gluten Free Sesame Chicken is about to become your new best friend—no compromise on flavor, just pure, unadulterated deliciousness.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 0.5 cup cornstarch
• 2 large eggs, beaten
• 0.25 cup avocado oil
• 0.5 cup honey
• 0.25 cup gluten-free soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. Preheat a large skillet over medium-high heat and add avocado oil.
2. Dip each chicken piece first in cornstarch, then in beaten eggs, ensuring full coverage.
3. Fry chicken in batches for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove chicken and set aside on a paper towel-lined plate to drain excess oil.
5. In the same skillet, reduce heat to medium and add honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Stir for 1-2 minutes until sauce thickens slightly. Tip: Keep stirring to prevent burning.
6. Return chicken to the skillet, tossing to coat evenly in the sauce for about 2 minutes.
7. Sprinkle with sesame seeds and green onions before serving. Tip: Toast sesame seeds beforehand for an extra nutty flavor.

Kick your dinner up a notch with this dish that’s crispy on the outside, tender on the inside, and dripping with a sticky-sweet sauce that’ll have you licking the plate. Serve it over a bed of cauliflower rice for a low-carb twist or alongside steamed veggies to keep it light and bright.

Gluten Free Cashew Chicken

Craving something deliciously different that won’t leave you feeling like you’ve cheated on your gluten-free lifestyle? This Gluten Free Cashew Chicken is here to save your dinner plans with its perfect blend of crunch, zest, and all the good stuff.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 0.5 cup cornstarch
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 0.5 cup gluten-free soy sauce
• 0.25 cup honey
• 2 tbsp rice vinegar
• 1 cup cashews, unsalted
• 2 green onions, sliced

Instructions

1. Cut the chicken breasts into 1-inch pieces and toss them in cornstarch until fully coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
3. Add minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
4. In a small bowl, whisk together gluten-free soy sauce, honey, and rice vinegar. Pour this mixture over the chicken in the skillet.
5. Reduce heat to medium and let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Add cashews and sliced green onions to the skillet, stirring to combine everything evenly. Cook for an additional 2 minutes. Tip: For extra crunch, add the cashews at the last minute.
7. Remove from heat and let it sit for 2 minutes before serving to allow the flavors to meld together beautifully.

Absolutely irresistible, this dish boasts a heavenly combo of tender chicken, crunchy cashews, and a sauce that’s the perfect balance of sweet and savory. Serve it over a bed of steamed rice or quinoa for a meal that’s as nutritious as it is delicious.

Conclusion

Outstanding flavors await in our roundup of 20 Delicious Gluten-Free Chinese Food Recipes! Whether you’re craving crispy appetizers or hearty mains, these dishes prove gluten-free doesn’t mean flavor-free. We invite you to dive into these recipes, find your favorites, and share your culinary adventures in the comments below. Loved what you tried? Pin this article to spread the gluten-free love on Pinterest!