Sesame Chicken

Ingredients

• 1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)
• 1/4 cup plus 1 Tablespoon Wheat-Free Tamari Sauce
• 2 1/2 Tablespoons of rice vinegar plus 1 teaspoon
• 1 cup gluten-free chicken broth
• 1/4 cup brown sugar
• 1/4 cup cornstarch plus 2 teaspoons
• 2 egg whites, lightly beaten
• 1/2 cup pure virgin coconut oil
• 1 fresh garlic clove minces
• 2 Tablespoons fresh ginger, grated
• 1/4 cup sesame seeds
• 3 fresh green onions, chopped
• Serve with rice of your choice.
• This is a gluten free recipe but you can substitute regular broth & tamari sauce if you do not have a gluten intolerance.

Directions

1. In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth.
2. Set aside.
3. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of vinegar and marinate chicken pieces for at least 30 minutes.
4. Add egg whites and cornstarch to marinated chicken and stir until well-blended.
5. Heat the coconut oil in a wok or large skillet at medium heat.
6. Portion the chicken into 3 batches and cook each batch until golden brown on both sides.
7. This will take 3-5 minutes for each batch.
8. Remove the cooked chicken batches from the wok with a slotted spoon and drain on paper towels.
9. Cover with foil to keep the chicken warm.
10. Leave the remaining oil in the wok and sauté the garlic and ginger for 2 minutes.
11. Add the tamari, vinegar chicken broth mixture.
12. Increase heat to med-high and cook sauce for about 15 minutes.
13. Stir two teaspoonfuls of cornstarch into a little water then whisk it into the sauce.
14. Once the sauce is thickened and bubbly, add the chicken and sesame seeds.
15. Top with fresh green onions and serve with rice.
16. Serves 4-6