4 chicken breast halves, boned, skinned and cut into 1" pieces 2 Tablespoon rice wine 1 Tablespoon gf hoisin sauce 1 Tablespoon fish sauce 1 Tablespoon honey 1 Tablespoon gf Asian chile sauce 3 garlic cloves, minced 1 Tablespoon ginger, minced
In a small bowl, combine rice wine, hoisin sauce, fish sauce, honey, chile sauce, garlic and ginger. Mix thoroughly with chicken and marinate for 15 minutes to 8 hours in refrigerator.
Place a wok over highest heat. When very hot, add 2 tablespoons oil; rolling oil around wok. When oil gives off a wisp of smoke add chicken. Stir and toss until browned, about 2 minutes. Adjust seasonings; serve immediately.