Gluten Free 30 Minute Korean Chicken and Broccoli (Top 8 Free Too!)
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Ground chicken with a sweet heat. Super easy, with the sauce only needing six ingredients and done in less than 30 minutes.
This post contains affiliate links. This dinner has been in our rotation forever. My bestie actually made it for me years ago and we’ve hung onto it ever since. It originally calls for beef, and if you can do beef–it’s great with it. My son can’t do beef, so I switched it to ground chicken and I think they’re both tasty. My kids like this, and I’m sure it’s due to the sweet sauce. I like it because it doesn’t take a lot of work, time or ingredients. I always have all of these ingredients in my pantry. I also love that ground chicken uses chicken thighs. I don’t normally like to make chicken thighs, as I find them chewier than breast meat. But, they have more micronutrients and fat then chicken breasts, so I like that my kids eat them. This is a great way to sneak in chicken thigh meat! I’m sure our household is different than most since I’m always looking for a way to sneak in calories since both of my boys are always struggling to gain weight with their EOE and limited diets. If you’re not feeding kiddos, feel free to increase the heat. OK…let’s be honest, I’m a bit of a baby about heat too. But adjust it to your own preference. My last favorite thing about this dish is that it includes a vegetable. I struggle with only main dish suggestions and then I’m still left wondering what the heck to eat with it. I like to know meat and veggie combos so that I can have those bases covered. The sauce makes plenty, so I take the meat out once it’s cooked and then let the broccoli cook in the delicious sauce. Serve with brown rice (which I always make a big batch and keep in the fridge for multiple dinners throughout the week) and you have an entire meal without much effort or time. I hope this meal saves you on a busy weekday night like it does for us.
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
- Gluten Free Black Pepper Chicken
If you’d like to try another blogger, check out this Miso Chicken.
Do you have a video showing how to make the Korean Chicken & Broccoli?
Yes, I do! I like to use TikTok because their videos are short and succinct. This general overview should give you a good idea of how to make this 30 Minutes Korean Chicken & Broccoli. I also have the video saved to my Instagram Highlight Bubbles. Enjoy!
@allergyawesomeness30 Minute Gluten Free Korean Chicken. Quick & kid approved! ##greenscreen ##glutenfreerecipes ##learnontiktok ##tiktokpartner♬ original sound – Megan Lavin
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- 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.
Yield: 4Serving 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