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Gluten Free Peking Chicken

Chinese dishes are so easy to make gluten free. Most dishes use the rule choose your protein, veg and then sauce when it comes to Chinese cooking, this peking dish is exception. Just switch soy sauce to tamari sauce (the Japanese equivalent which is gluten free) and you are good to go with Chinese cooking.

Added 28th August 2017
Updated 31st January 2021
Recipe by Alison Wheatley

This recipe is...

  • High Fibre High Fibre
  • High Protein High Protein
  • Low Calorie Low Calorie
  • Low Fat Low Fat
  • Low Sugar Low Sugar
  • Slimming World Friendly Slimming World Friendly


2 chicken fillets
2tsp cornflour
1tsp chinese five spice
150g asparagus
1/2 red pepper
3 spring onions
100g bamboo shoots
100g bean sprouts
50g mushrooms
1 1/2tbsp tamari sauce
1/2tbsp sweet chilli sauce
2tbsp tomato puree
100ml chicken stock
  • Preparation Time: 10 Mins
  • Cooking Time: 15 Mins
  • This recipe makes 2 servings

This recipe is free from...

Tree Nuts


1. Dice the chicken fillets into bitesize chunks. In a bowl mix together cornflour and chinese five spice, add in the chicken and mix around until all the pieces are lightly dusted.

2. Heat a little oil in a frying pan or wok until smoking hot, add the chicken and fry for a couple of minutes on a high heat to brown, turn the pieces over and fry for another couple of minutes, turn the heat down and allow the chicken to finish cooking through.

3. Remove the chicken from the pan. Add sliced asparagus, red pepper, spring onions and mushrooms to the pan along with the bamboo shoots and bean sprouts, stir fry for 2 minutes.

4. In a jug or bowl mix together the tamari sauce, sweet chilli sauce, tomato puree and chicken stock.

5. Add the chicken back to the frying pan with the vegetables and pour in the sauce, cook for a further 3-4 minutes, the sauce should thicken slightly, then serve.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
297 31g 5g 11g 8g 19g

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