Description
A crispy, saucy, gluten-free and dairy-free copycat of Panda Express Honey Sesame Chicken, featuring tender chicken strips coated in a sweet-savory honey glaze with bell peppers, green beans, and sesame seeds.
Ingredients
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 2/3 cup gluten-free all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 2 chicken fillets (about 10–12 oz), cut into strips
- 1 yellow bell pepper, thinly sliced
- 2/3 cup green beans, trimmed and cut into 1–2 inch pieces
- Vegetable oil, for frying
- 1 tablespoon white sesame seeds
- 1/2 cup honey
- 1/3 cup gluten-free hot sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
- Beat the egg with salt, pepper, and 1 tablespoon olive oil in a bowl.
- Mix the gluten-free flour, cornstarch, and baking soda in another bowl.
- Dip each chicken strip in the egg mixture, then coat in the flour mixture, shaking off excess.
- Heat vegetable oil to about 350°F and fry the chicken strips for 6–7 minutes, turning once, until golden and crispy. Drain on paper towels.
- In a saucepan, whisk together honey, hot sauce, vinegar, lemon juice, water, and cornstarch; simmer until thickened.
- Sauté bell pepper and green beans in remaining 1 tablespoon olive oil until slightly tender. Add fried chicken and veggies to the sauce, tossing to coat and heat through for 2–3 minutes.
- Plate and garnish with sesame seeds; serve over rice or enjoy on its own.
Notes
- Swap hot sauce for sweet chili or sriracha for a different flavor.
- Bake chicken strips at 425°F for 15–20 minutes instead of frying for a lighter version.
- Skip breading for a low-carb option; stir-fry chicken directly before saucing.
- Vegetables like snow peas, broccoli, or carrots can replace the listed veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop for best crispiness.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420
- Sugar: 24g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
