Reprinted with permission from “The Gluten-Free Asian Kitchen,” by Laura B. Russell (Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group). Serves 4.
Ingredients
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)
Directions
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.
