Honey Sesame Chicken and Kung Pao Brussels Sprouts

Gluten-Free Kung Pao Brussels Sprouts & No-Fry Honey-Sesame Chicken

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 over rice in a white serving bowl

4.5 from 2 votes
No-Fry Honey Sesame Chicken over rice in a white serving bowl
Print Recipe

No-Fry Honey-Sesame Chicken

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Cuisine: Asian
Servings: 6 servings
Calories: 501kcal
Author: Carol Kicinski

Ingredients

Instructions

  • Preheat the oven to 400˚F. 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 Facts
No-Fry Honey-Sesame Chicken
Amount Per Serving
Calories 501 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g25%
Trans Fat 1g
Cholesterol 89mg30%
Sodium 1201mg50%
Potassium 524mg15%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 25g28%
Protein 27g54%
Vitamin A 135IU3%
Vitamin C 3mg4%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Kung Pao Brussels Sprouts on a white serving dish

5 from 1 vote
Kung Pao Brussels Sprouts on a white serving dish
Print Recipe

Gluten-Free Kung Pao Brussels Sprouts

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: Asian
Servings: 4 servings
Calories: 151kcal
Author: Carol Kicinski

Ingredients

  • 6 cups quartered Brussels sprouts
  • 2 teaspoons olive oil
  • 1 green onion , chopped
  • ¼ cup Kikkoman Gluten Free Soy Sauce
  • 2 tablespoons Kikkoman Rice Vinegar
  • 1 tablespoon sugar
  • ¼ cup water
  • 1 teaspoon corn starch
  • 8 dried Chinese red chilis
  • ½ teaspoon crushed red pepper flakes , or more depending on spice level preferred
  • ½ teaspoon ground black pepper
  • 3 tablespoons peanuts
  • 4 cloves garlic , minced
  • 1 tablespoon fresh grated ginger

Instructions

  • Preheat oven to 450° 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, ½ 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 ¼ teaspoon or more red pepper flakes.

Nutrition

Nutrition Facts
Gluten-Free Kung Pao Brussels Sprouts
Amount Per Serving
Calories 151 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 851mg35%
Potassium 656mg19%
Carbohydrates 20g7%
Fiber 6g24%
Sugar 7g8%
Protein 8g16%
Vitamin A 1172IU23%
Vitamin C 128mg155%
Calcium 78mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Asian Brussels Sprouts Chicken Honey Kikkoman Sesame Soy Sauce Spicy Sweet
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