Spicy Chinese Chicken with Broccoli

I’ve been craving Chinese food. You know, the kind we gluten-free people can’t eat anymore because all the soy sauce in America tht’s used in restaurants (with exceptions of the growing few wonderful restaurants that are sensitive to us). I haven’t cooked Chinese food in a while, none of my cookbooks have very good recipes, and I’m about to throw the slow computer internet I have out the window. So I struggled through some websites and got the gist of what I wanted to do, and came up with this. It’s based off some recipe from the food network I won’t try to find again because I’m so fed up with the computer. ALSO this can be made with tofu, with egg omitted, to make this delicious and vegan/vegetarian. I actually wanted to add tofu to the chicken, thinking we had some, but I wasn’t able to find it. Bummer. Also also, other vegetables can be added, I just had broccoli on hand. Serve this over rice. I love things fried
with cornstarch, it makes a great tempura-ey crispy batter. You could even just make this chicken and eat it without the sauce.


Spicy Chinese Chicken with Broccoli

Marinade:
6 boneless, skinless chicken thighs (hold flavor better and are way cheaper than breasts), cut into bite-sized pieces
1/4 c wheat free tamari
splash of rice vinegar
1 T minced ginger
2 t chili oil

Mix everything together, chill for half an hour.

Batter:
1 egg
3/4 c cornstarch
1/3 c water
splash sesame oil

Mix together. Heat oil in a pan, about 1/4” deep. Take chicken pieces out of the marinade, dip each into the egg mix, then drop into the hot oil. Fry in batches, flipping after a minute, then draining on paper towels when finished. Each piece should be done within 4 minutes, depending on how big you cut them.Sauce:
1 T chili-garlic sauce (more to taste)
2 t minced ginger
4 T wheat-free tamari
2 c stock, or water
2 T rice vinegar
2 T honey
2 T brown sugar
2 t chili flakes
Broccoli, cut up onions, your choice of vegetables
2 T oil
2 T cornstarch+2 T water, mixed together
Rice for serving

Cook the vegetables to almost done in the oil. Add the tamari, stock, vinegar, honey, brown sugar, and chili flakes. Bring to a boil, stirring, then add the cornstarch mixture. Cook about a minute until thickened, then stir in the chicken and cook another minute or two. Serve immediately.