• 1 pound chicken breast
  • 10 tablespoons gluten free soy sauce/Tamari (2 for marinade, 8 for sauce)
  • 4 teaspoons rice wine
  • 1/8 teaspoon black pepper
  • 3 tablespoons corn starch
  • 4 teaspoons Stevia in the Raw
  • 1 teaspoon sesame oil
  • 6 dried Japanese red chiles (or 1 chile for every star of spice where 1 is mild and 5 is spiciest)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 1 teaspoon ground ginger
  • 8 green onions, sliced


  1. Make marinade by mixing 2 tablespoons gluten free soy sauce, 2 teaspoons rice wine, and black pepper together in large bowl.
  2. Cut chicken into cubes and put in marinade.
  3. Add corn starch to chicken and marinade and stir to thoroughly coat chicken. Works best if cornstarch is added 1 tablespoon at a time.
  4. Let sit in refrigerator 1 to 3 hours.
  5. While chicken is marinating, cut up scallion and garlic and set aside with ginger.
  6. Cut chilies in 6 to 8 sections; remove seeds to reduce heat if desired.
  7. To make sauce combine Tamari/soy sauce, Splenda, sesame oil, and remaining 2 teaspoons of rice wine and set aside.
  8. Place tin foil on cookie sheet.
  9. Heat broiler and put chicken bits on tin foil covered cookie sheet.
  10. Broil about 5 to 10 minutes until just cooked but tender.
  11. Remove from oven.
  12. While chicken cooks, heat olive oil in wok.
  13. When oil is hot, stir fry green onions, garlic and ginger for 1 minute.
  14. Add Japanese red chilies and stir fry another minute.
  15. Create hole in center and pour sauce in bringing sauce to a boil.
  16. Add chicken and mix thoroughly.
  17. Serve with steamed rice and other dishes as desired.

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