Crispy Garlic-Ginger Chicken

As lots of you know I was born in San Francisco, grew up andspent most of my life just south of SF near Stanford University.Because of its cultural diversity the San Francisco Bay Area is home to some really fine ethnic restaurants, including  some top quality Chinese cuisine, which I LOVE.
Several years ago when I moved to this area of the Pacific Northwest,  I was dismayed to learn that the Chinese restaurants hereare abysmally bad. But my love of Asian inspired foodremained (and still remains) as strong as EVER ... so when we long for Chinese food, I make it myself.  

This is one of my favorites, and I've posted about it before  (clickable link) ~ 
It is really not difficult to make at all,  and it always satisfies my craving for Chinese food.
You can get a printable copy of the recipe over on myrecipe blog by clicking here.
Gluten Sensitive?The good news is the coating used for the chicken ismade with cornstarch, not wheat flour, so it is naturally gluten free.However the sauce does contain soy sauce, sosubstitute tamari (verify that it is wheat free.)

I usually serve it with steamed rice and a simplevegetable (this time steamed broccoli.)
If it sounds like something you might like,I hope you'll give it a try!
Do you have a favorite Chinese dish thatyou make, or that you like to order?
I'd LOVE to hear your favorites!
I'm linking to Foodie Friday at Rattlebridge Farmplease come see!
Thank you for stopping by today.

xo~m.

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