1 1/2poundsbonelessskinless chicken breasts, cut into 1/2-inch dice
4TablespoonsSan-J Tamari Soy Saucedivided
1Tablespoonsake or dry sherry
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
2Tablespoonswarm water
1Tablespoonsugar
2 1/2Tablespoonsunseasoned rice vinegar
2 1/2teaspoonstoasted sesame oil
3Tablespoonsvegetable oildivided
1Tablespooncornstarch
1Tablespoonminced fresh ginger
8clovesgarlicminced
6green onionswhite and green parts, sliced
1/2teaspoonred pepper flakes
1/2cupcoarsely chopped roasted peanuts or cashews
Steamed ricefor serving (optional)
Directions
In a medium bowl, stir together the chicken, 1 tablespoon of San-J Tamari 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 San-J Tamari 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.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.