Name: Sesame Three Cup Chicken
Ingredients: 1 tablespoon agave (or honey); ½ cup white wine; ¼ cup tamari (or soy sauce); 1 tablespoon rice vinegar; 1 tablespoon sesame oil; ½ tablespoon Sriracha (or Tabasco, or other hot sauce); 2 teaspoons corn starch; 1 tablespoon grapeseed oil (or canola, to other high-heat oil); 1 red pepper (seeded and thinly sliced); 1 onion (peeled and thinly sliced); 1 tablespoon fresh ginger (peeled and grated); 6 garlic cloves (peeled and sliced); 2 pounds boneless chicken thighs (boneless chicken breast may also be used); 2 cups fresh spinach; salt

In a small bowl, whisk together the agave, white wine, tamari, rice vinegar, 1 tablespoon of sesame oil, and Sriracha. Whisk in the corn starch until no lumps remain, and set this aside
Place a wok or large skillet over a medium-high heat. When it’s heated, add the grapeseed oil, and then the red pepper and onion. Cook for 2-3 minutes, or until the vegetables start to soften
Add the ginger and garlic, and stir until it’s fragrant, 20-30 seconds
Add the remaining 2 tablespoons of sesame oil, and then the chicken. Cook this, stirring occasionally, until the chicken is slightly browned, approximately 5 minutes
Whisk the sauce in the bowl once more, to remove any lumps that may have formed. Add this to the chicken, and stir occasionally until the chicken is cooked through, approximately 5 minutes
Add the spinach, stirring until it starts to wilt
Adjust the flavors as needed, with salt, agave, or Sriracha
Serve with rice

Sesame Three Cup Chicken

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