¼ cup gluten free soy sauce
2 tbsp rice vinegar
1 tbsp sriracha
2 tbsp honey
1 tbsp fresh garlic (crushed)
2 tsp fresh ginger (grated)
½ tsp chinese five spice
1 tsp crushed red pepper flakes
1 lb boneless skinless chicken breasts (sliced into large chunks)
8 small dried red chilies
¼ cup scallions (sliced)
In a medium bowl, whisk 1 tbsp canola oil with the soy sauce, rice vinegar, sriracha, honey, garlic, ginger, chinese five spice and red pepper flakes. Set aside. Toss the chicken breasts in the 1/2 c. cornstarch, 1/2 tsp each salt and pepper. Add the remaining 2 tbsp canola oil to a large skillet over medium-high heat. When the oil is hot, add the chicken and cook 4-5 minutes. Add the chilies, then pour the sauce over the chicken and cook 2-3 minutes. Add the scallions, cook an additional minute, remove from the stove and serve over rice.

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