Stir-Fried Chicken in Soy-Sesame Sauce – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the gluten-free soy sauce and sesame oil.

   Bowl

To assemble

1. 2
   Add the chili sauce to the sauce and stir.
2. 3
   Heat the oil in a wok over high heat. Fry the chicken cubes in batches 4–5 minutes, until golden, and transfer to a plate.

   ⚙ Pan-fryingStoveWok

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 4
   Add the carrot, red pepper and mushrooms and fry 2–3 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 5
   Add the garlic and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
5. 6
   Add the sauce for the wok and bring to a boil.

   Stove
6. 7
   Mix the cornstarch, add to the sauce and cook 2 minutes more, until the sauce thickens.

   Stove

   💡Mix the starch with cold water before it goes into the hot sauce: dry starch clumps instantly.
7. 8
   Return the chicken cubes to the sauce and stir gently until the chicken is coated.
8. 9
   Serve immediately over white rice and sprinkle with the sesame seeds and green onion.