This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up. This gluten-free option will become your favorite.
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
4 tablespoons gluten-free soy sauce or tamari, divided
1 tablespoon sake or dry sherry
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons warm water
1 tablespoon sugar
2 1/2 tablespoons unseasoned rice vinegar
2 1/2 teaspoons toasted sesame oil
3 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
8 cloves garlic, minced
6 green onions, white and green parts, sliced
1/2 teaspoon red pepper flakes
1/2 cup coarsely chopped roasted peanuts or cashews
Steamed rice, for serving (optional)
- In a medium bowl, stir together the chicken, 1 tablespoon of the soy sauce, the sake, salt and pepper. Set aside until ready to use.
- In a small bowl, stir together the warm water and sugar until the sugar dissolves. Add the rice vinegar, sesame oil and the remaining 3 tablespoons soy sauce.
- In a large frying pan or a wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half the chicken to the pan and cook, stirring occasionally until lightly browned but not all the way cooked through, about 2 minutes. Transfer the chicken to a large bowl. Repeat with the remaining chicken and 1 tablespoon of the oil. Add the cornstarch to the chicken. Toss to combine. Heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, green onions and red pepper flakes and cook, stirring, for 1 minute. Add the chicken back to the pan and stir to coat. Stir in the soy sauce mixture and bring to a simmer. Cook until the sauce coats the chicken and everything is heated through, about 2 minutes longer. Stir in the peanuts; serve hot with steamed rice.
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