3 cloves garlic, crushed
2/3 cup GF low sodium soy sauce (do not use regular, it will make everything way too salty)
1/4 cup rice wine vinegar
3 tablespoons sugar
1 tablespoon white wine
1 teaspoon sesame oil
1/4 teaspoon ground ginger
2 pounds skinless boneless chicken thighs or breasts, cut into 1 inch thick strips
2 tablespoons vegetable oil (for pan frying method)
2 tablespoons cornstarch (For pan frying method and Actifry)
2 tablespoons water (For pan frying method and Actifry)
Mix together the garlic, soy sauce, rice wine vinegar, sugar, white wine, sesame oil and ground ginger in a large freezer bag.
Add chicken pieces and marinate for 4 hours in refrigerator.
Remove chicken from marinade; reserve marinade.
Baking instructions: Bake in a preheated 325 degree Fahrenheit oven for 45 minutes or until chicken is cooked through, turning and basting with marinade sauce every 15 minutes.
Grilling instructions: Place on grill, keep brushing with marinade sauce when chicken is half cooked. Turn several times for even cooking.
Pan-Frying instructions: Heat about 2 tbsp oil in a 12” skillet over medium-high heat; add chicken pieces and cook until light brown, turn to other side and do the same. Discard grease. Add marinade to pan, cover and reduce heat to low and cook for 6-8 minutes. Remove lid, shake skillet and cook a few minutes to let remaining marinade evaporate. Mix 2 tablespoons cornstarch with 2 tablespoons of water and add to the pan stirring to coat chicken.
Actifry instructions: Drop chicken pieces into the actifry cooker. Cook for about 15 minutes, until cooked through. Mix together the corn starch and water and add to reserved marinade.Pour into actifry and cook for another 3 minutes.