Chicken and MarinadeEdit

  • 1 pound chicken thigh, partially frozen
  • 1 tablespoon cornstarch
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons cooking sherry or Mirin (rice wine)


  • 1 teaspoon cornstarch
  • 1/4 cup orange juice
  • 3 Tablespoons Splenda, Truvia, Xylitol or other artificial sweetener
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons low-sugar orange marmalade
  • 2 teaspoons vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon to 1/2 tablespoon crushed red pepper flakes (to taste or omitted for those with no stomach for spice)

Additional ingredientsEdit

  • 1 large sweet onion, diced
  • 2 cups frozen bell pepper (preferably a mix of green, red and yellow)
  • 1 can sliced water chestnuts
  • 2 green onions
  • 1 tablespoon olive or grape seed oil


  1. Cut chicken into small bite-sized pieces and place in medium mixing bowl.
  2. Add sherry, soy sauce and cornstarch, toss to coat and then set aside.
  3. Combine sauce ingredients in a small bowl and set it aside also.
  4. Heat wok on high then add the oil.
  5. When the oil is really hot (about 3 minutes) add meat mixture; it should sizzle as it hits the oil.
  6. Stir-fry for 3 to 4 minutes or until no longer pink.
  7. Take meat out and set aside, then place onion in wok and stir-fry for 2 minutes.
  8. Add bell pepper and water chestnuts and continue to stir-fry for 3 minutes.
  9. Add in sauce mixture and stir well.
  10. Add meat in then green onions; stir until everything is well coated with sauce.
  11. Split into 4 separate servings and serve over rice.

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