2lbs chicken tenders cut into bite size pieces
2T wheat-free tamari sauce
2tsp rice vinegar
2 egg whites, lightly beaten
1/2 c. wheat-free tamari sauce
5T rice vinegar
2c. chicken broth
1tsp minced garlic
1/4c. sesame seeds (optional)
In a medium bowl, combine sugar, 1/2 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 2 Tablespoons of soy sauce, and 2 teaspoons of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.
In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic for about a minute. Then add tamari sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir four teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions if desired and serve over jasmine rice.
Adapted from Gluten Free Mommy
**In order to prepare this ahead of time and freeze, I put the chicken (already cut up) into the marinade mixture, minus the cornstarch and egg whites, into a gallon-size freezer bag.
**In a separate gallon-size freezer bag, I mix the sauce ingredients, minus the cornstarch, double bag, and seal.
**I then place both bags (marinating chicken and sauce mixture) into a disposable aluminum pan. I also put the 4tsp of cornstarch needed to thicken the sauce while cooking into a small ziploc bag and place in the aluminum pan. (I usually don't worry about coating the chicken in the egg white and cornstarch when I actually cook it.)
**If you don't typically have fresh or frozen stir-fry veggies on hand, you may want to put some in the aluminum pan as well so you have them when you go to prepare the meal.