Sesame Chicken

By Sarah-Lyn

Ingredients

• 1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)
• 1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce
• 2 1/2 Tablespoons of rice vinegar plus 1 teaspoon (you can substitute another if you don’t have it)
• 1 cup gluten-free chicken broth
• 1/2 cup sugar (don’t faint; I am trying to mimic the take-out sesame chicken, so reduce if you feel you must)
• 1/4 cup cornstarch plus 2 teaspoons
• 2 egg whites, lightly beaten
• 1/2 cup oil
• 1 teaspoon garlic, minced
• 3-6 dried hot pepper pods
• 1/4 cup sesame seeds
• green onions, chopped
• cooked jasmine rice

Details

Servings 4
Adapted from glutenfreemommy.com

Preparation

Step 1

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.