Is soy sauce gluten free?
No, many brands are not gluten free because they use wheat in their recipe. I’ve found a certified gluten free brand like Tamari. Or, if you’re OK with just going off of the label, La Choy doesn’t have any wheat on their label either.
What can I use in place of soy sauce if I have a soy allergy?
I find that coconut aminos are a wonderful substitute for soy sauce in both this Korean Chicken, as well as any other Asian dish.
Do I have to use chicken as the protein in the Korean Chicken?
No, any ground meat will do.
Is there any other vegetable I can use in this Korean Chicken dinner?
Yes, I prefer broccoli, but any vegetable will do–which is great when it comes time to clean out the fridge. Bok choy would be more of a tradition vegetable, or you could use a medley, baby corn or even omit the vegetables all together. Whatever suits your fancy.
Do you have any other gluten free Chinese dishes?
Yes, we LOVE Chinese food at our house, but because of nut, gluten and egg allergies, I have had to come up with my own recipes. You’ll love these gluten free substitutes:
- Gluten free Lo Mein (meatless too!)
- Gluten Free Instant Pot Bacon Ramen Noodles
- Gluten & Dairy Free Thai Coconut Soup
- Gluten Free Chicken Teriyaki Stir Fry
- Gluten Dairy & Egg Free Asian Quinoa Meatballs
- Gluten Free Ham Fried Rice
- 1 lb ground chicken
- 1/2 cup brown sugar
- 1/4 cup gluten free soy sauce (if you are soy free, you can use coconut aminos)
- 1 Tablespoon sesame oil (if you have a sesame allergy, it's great without it, just sub in olive oil)
- 3 cloves garlic, minced
- 1/4 teaspoon ground ginger
- 1/2 teaspoon Sriracha sauce (or more to taste)
- salt and pepper
- 1 bunch green onions, diced for garnish
- 2 heads of broccoli, washed and cut
- Two cans of drained water chestnuts (optional)
- Brown or white rice, cooked
- Heat a large skillet over medium heat and cook chicken with garlic in the sesame oil (or olive oil if needed).
- Add brown sugar, soy sauce, ginger, salt, pepper, and sriracha. Simmer for a few minutes to blend the flavors and chicken is cooked through.
- Take the chicken out, set aside and keep covered to stay warm.
- Put the broccoli in the pan with the remaining sauce and cook until bright green and softened.
- If using, add the drained water chestnuts and chicken mixture back into the sauce with the broccoli. Stir to combine everything.
- Serve the chicken and broccoli mixture over steamed rice and top with green onions.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 121mgSodium: 1155mgCarbohydrates: 53gFiber: 8gSugar: 26gProtein: 34g
Adapted from: Six Sister’s Stuff