• 1 pound of chicken breast
  • 2 tablespoons low sodium soy sauce
  • 4 teaspoons rice wine
  • 1/8 teaspoon black pepper
  • 3 tablespoons corn starch
  • 8 tablespoons Tamari/dark soy sauce
  • 4 teaspoons Stevia in the Raw
  • 1 teaspoon sesame oil
  • 6 dried Japanese red chiles
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 1 teaspoon ground ginger
  • 8 green onions, sliced


  1. Make marinade by mixing low sodium soy sauce, 2 teaspoons of rice wine, and black pepper together in large bowl.
  2. Cut chicken into cubes and put in marinade.
  3. Add corn starch to chicken and marinade and stir to thoroughly coat chicken. Works best if cornstarch is added 1 tablespoon at a time.
  4. Let sit for 1 to 3 hours in fridge.
  5. Meanwhile, cut up scallion and garlic and set aside with ginger.
  6. Cut chilies into 6 to 8 sections.
  7. To make sauce combine Tamari/dark soy sauce, Splenda, sesame oil, and remaining 2 teaspoons of rice wine and set aside.
  8. Place tin foil on cookie sheet.
  9. Heat broiler and put chicken bits on tin foil covered cookie sheet.
  10. Broil about 5 to 10 minutes until just cooked but tender.
  11. Remove from oven
  12. While chicken is cooking heat olive oil in wok.
  13. When oil hot, stir fry green onion, garlic and ginger for 1 minute.
  14. Add Japanese red chilies and stir fry another minute.
  15. Create hole in center and pour sauce in bringing sauce to a boil.
  16. Add chicken and mix thoroughly.
  17. Serve with steamed rice and other dishes as desired.
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