INGREDIENTS

  • 2 teaspoons sesame seeds
  • 4 tablespoons cornstarch
  • 1/4 cup gluten-free soy sauce (wheat free)
  • 2 teaspoons sugar
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup orange juice
  • 1 cup walnuts (broken into pieces)
  • 4 chicken breasts
  • 1/2 teaspoon sesame oil (more or less)
  • 2 tablespoons cooking oil (more if you need it)
  • 2 teaspoons gingerroot (grated)
  • 1/2 cup baby corn (change this to what you like)
  • 1/2 cup water chestnuts (change this to what you like)
  • 1/2 cup bean sprouts (change this to what you like)

DIRECTIONS

  1. Dice chicken into 1/2 inch chunks and mix with 2 tablespoons of cornstarch.Set aside.
  2. In a bowl mix 1/4 cup orange juice (with pulp is better), 1/4 cup soy sauce, 2+/- tablespoons cornstarch, 2 teaspoons sugar, and 1 teaspoon crushed red peppers. set aside.
  3. Toast sesame seeds in a clean dry skillet then set aside.
  4. Add corn oil to wok and then add small amount of sesame oil bring up to medium heat and add walnuts.Cook walnuts for 1 minute or until toasted (over toasted walnuts will add a strong flavor, good but strong).Remove walnuts to serving plate.
  5. Add chicken to wok and cook for 5 minutes.Remove chicken and place on top of walnuts.
  6. Add ginger cook for a few seconds then add baby corn, water chestnuts, and bean sprouts and cook for 5 +/- minutes.
  7. Add walnuts and chicken back completely mix then push to sides to create hole.Stir the sauce and then pour into hole and bring to a boil.After the sauce had thickened (keep stirring sauce) completely mix for a minute then transfer to serving plate.