INGREDIENTS
2 lb
skinless boneless chicken thighs ((about 6 thighs) chopped into 1 inch pieces)
2 tbsp
dry sherry
1 tbsp
ginger, grated
3 cloves
garlic
1/2 tsp
salt
1/4 tsp
white pepper
3/4 cup
low-sodium chicken broth
3 tbsp
dry sherry
3 tbsp
reduced sodium gluten free soy sauce
1 tbsp
tomato paste
1 1/2 tbsp
rice wine vinegar
6
dried red chili peppers
1 tsp
toasted sesame oil
1 tsp
toasted sesame seeds
3
green onions (29g/1oz, finely sliced)