Chili Chicken

READY IN: 20mins
Recipe by Elanas Pantry

For the Gluten-Free chicken dish, I switched out some of the ingredients, such as sugar, cornstarch and soy sauce to suit my dietary plan, changed the directions and added some garlic. This Chili Chicken is amazing; as I devoured it, I was transported back to my days of gluten-filled eating in New York City Chinese restaurants!

Top Review by kelly in TO

I really loved how you altered this recipe to be so healthy. I enjoyed this dish though felt it could use a little kick. I left out a majority of the chili seeds, next time I think I'll include them. Update: I just took the leftovers out of the freezer, and it was fantastic.

Ingredients Nutrition

  • 2 chicken breasts, rinsed and cut into bite size pieces (about 1 1/2 pounds)
  • 14 teaspoon celtic sea salt
  • 1 teaspoon umeboshi vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon agave nectar
  • 1 tablespoon arrowroot
  • 2 tablespoons grapeseed oil
  • 10 dried chilies, cut in half
  • 1 tablespoon gingerroot, minced
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 12 cup water


  1. In a medium sized bowl, season chicken with salt, umeboshi, sesame oil, agave and arrowroot.
  2. In a large skillet over a high flame, heat grapeseed oil.
  3. Add chilis and fry until they turn reddish brown, about 2 minutes.
  4. Add seasoned chicken to skillet and stir-fry for 3 minutes.
  5. Add ginger, shallot, garlic and water and cook for 7 more minutes or until chicken is cooked.
  6. Serve with Napa Cabbage and Shiitake Mushrooms.

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