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