Gluten Free Chinese Sesame Chicken

For my last post of the gluten free and dairy free weekend, we have Sesame Chicken and Broccoli over White Rice. Mmmmm....

I followed this recipe at Gluten Free Mommy but would made a few changes to her recipe and would still make a little more. Don't get me wrong, the dish was delicious and it's a recipe keeper. But I'd have less seasame seed and less sugar, even though I already cut her sugar in half. So doing this all over again, here's what I would do.

Gluten Free Chinese Sesame Chicken
4 servings

2 large chicken breasts cut into large chunks
1 tbsp of Gluten Free Tamari Soy Sauce
1 tsp of white rice vinegar
2 egg whites, lightly beaten
1/4 cup cornstarch

Mix soy sauce and rice vingear in a bowl and marinate chicken for about 20 minutes. Once marinated, add egg whites and cornstarch. Mix until well-blended. This gives the chicken a crispier coating.

Cook chicken in a wok. When cooked, remove chicken and set aside in a bowl.

Sauce:
1/4 cup Gluten Free Tamari Soy Sauce
2.5 tbsp white rice vinegar
1 cup chicken broth
1/8 - 1/4 cup of sugar
[The original recipe called for 1/2 a cup. I took it down to 1/4 cup and still thought it was a bit sweet. Hubby and I decided to cut the sugar next time but maybe not down to 1/8 cup.]

Sautee 1 diced garlic clove and 1 tsp of hot peppers (optional) in wok. Add the sauce and let ingredients incorporate. Stir in 2 tsp of cornstarch with a little bit of water to thicken the sauce. Keep stiring until the sauce thickens and bubbles. Add the chicken and 1/8 cup of sesame seeds. Stir until chicken is well coated with sauce and seasame seeds. Top with green onions and enjoy!