Szechuan Chicken

We love Szechuan  tyle food. You can really take a base recipe for the sauce and add anything you would like. Shrimp, Fish, Beef, Veggies... it all goes well with it. If I present any of these to my family they are gone in a flash.  It is also really easy to make. Enjoy!

Gluten-Free Szechuan Style Chicken

4 teaspoons gluten-free soy sauce -or- braggs amino acids, divided

2 teaspoons rice wine

2 teaspoons corn starch, divided

1 1/2 teaspoons sesame oil, divided

2 Boneless Chicken Breasts cut into bite size pieces

1 tablespoon balsamic vinegar

2 tablespoons chicken broth

1 teaspoon sugar -or- stevia

3 tablespoons canola oil

10 dried red chilies

1 tablespoon garlic, grated

1 tablespoon ginger, grated

4 green onions, sliced

Mix the 2 teaspoons gf soy sauce -or- braggs, rice wine, corn starch, and 1/2 tsp sesame oil and marinate the chicken in it for 20 minutes or more.

Add 2 teaspoons gf soy sauce -or- braggs , balsamic, broth, sugar and corn starch and set aside.

Heat one tablespoon of the canola oil in a pan over medium-high heat, add the marinated chicken and saute until just about cooked to your liking and set aside.

Heat the remaining canola oil in a pan over medium-high heat, add the chilies and saute until fragrant, about a minute.

Add the garlic and ginger and saute until fragrant, about a minute.

Add the sauce mixture, bring to a boil, add the Chicken, and green onions, remove from heat and stir in the remaining sesame oil.

Serve!