Gluten-Free Shoyu Chicken

Ingredients

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• 2 tbsp minced fresh ginger

• 3 cloves minced garlic

• 1 cup soy sauce (Kikkoman or Tamari for gluten free)

• 1 cup brown sugar

• 1 cup water or chicken stock

• Approx. 8 skinless, boneless chicken breasts cut into large strips

• 2 green onions

• 1 tbsp sesame seeds (optional)

•  1 bag frozen peas (or other veggies)

Instructions

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• Combine the ginger, garlic, soy sauce, water or chicken stock, and brown sugar in a medium pot.
   

• Add chicken breasts cut into large strips. The liquid should partially cover the chicken.
   

• Cover with a lid and poach the chicken over low-med heat for 15-20 minutes, depending on the size of the chicken pieces (if you don't have enough of the poaching liquid, add a little water).
   

• Turn the chicken strips over halfway through the cooking.
   

• Remove the chicken from the pot to cut into bite sized pieces.
   

• Bring the liquid to a boil, and continue simmering until you have a sticky glaze. 
   

• Return the chicken back to the pot and coat it with the glaze.
   

• Season with salt, soy sauce, pepper, and sugar to taste.
   

• Add frozen peas and cook until heated through.
   

• Add green onion.
   

• Garnish with sesame seeds (optional).