Gluten-free House Special Recipe

Prepare and marinate chicken

Pat the chicken thighs dry with paper towels and cut into 1-inch pieces. In a medium bowl combine 3 tbs tamari, 2 tbs rice vinegar, 1 tbs honey, 1 tsp toasted sesame oil, grated ginger, minced garlic, 1 tbs cornstarch, and 1 tsp black pepper. Add the chicken pieces, toss until fully coated, cover, and refrigerate for at least 20 minutes (up to 2 hours). The cornstarch in the marinade helps create a glossy finish when cooked.

Make the sauce

In a small bowl whisk together 4 tbs tamari, 1 cup stock, 1 tbs gluten-free hoisin-style sauce (or substitute), 1 tsp rice vinegar, 1 tsp sesame oil, and 1 tsp brown sugar until sugar dissolves. In a separate small cup dissolve 2 tsp cornstarch in 2 tbs cold water to make a slurry; set both aside.

Cook chicken

Heat a large nonstick skillet or wok over medium-high heat until very hot. Add 1 tbs neutral oil and swirl. Remove the chicken from the marinade, letting excess drip off (reserve leftover marinade). Spread chicken in a single layer and cook without moving for 2 minutes to get color, then stir-fry for another 2–3 minutes until pieces are golden and just cooked through. Transfer chicken to a plate and keep warm.

Stir-fry vegetables

If needed, add another 1 tsp oil to the pan. Add the sliced onion and red bell pepper and cook 2–3 minutes until they begin to soften. Add the snap peas and cook 1–2 more minutes until bright and crisp-tender. Return the cooked chicken and any accumulated juices to the pan.

Combine with sauce

Pour the prepared sauce into the pan along with the reserved marinade. Bring to a simmer over medium heat, then stir the cornstarch slurry again and slowly whisk it into the simmering sauce. Cook 1–2 minutes, stirring, until the sauce thickens and coats the chicken and vegetables. Taste and adjust seasoning — add a splash more tamari for salt, or 1/2 tsp sugar if you prefer sweeter.

Turn off the heat and stir in sliced scallions, toasted sesame seeds, and fresh cilantro if using. Serve the gluten-free house special immediately over 1 cup of cooked rice or gluten-free noodles per serving (total 4 cups) with lime wedges on the side. Squeeze lime over just before eating for brightness.