Does anyone know a good soy and gluten free sesame chicken recipe?

I'm going to make stir fry and really want some sesame chicken. Unfortunately I have allergies to dairy,soy, and gluten! So I need a good sesame chicken recipe that does not have any of that in it :) Thanks in advance!Does anyone know a good soy and gluten free sesame chicken recipe?
I've been trying to work out something you can use instead of soy sauce or tamari, both of which are soy based, and I can't. Crack that, and you can use any recipe, even the one given here, and just substitute your substitute for the tamari or soy sauce in the recipe.





Hmm. I just googled for it, and found this recipe to make a soy sauce substitute:


2 cups beef broth


2 tsp cider vinegar


1 tsp molassas


1/8 tsp ground ginger


dash of pepper/onoin powder/garlic powder





Combine all in a saucepan and boil until reduced to 1 cup.





I found it here http://www.celiac.com/gluten-free/index.鈥?/a> and the other comments seem to say it's not bad.Does anyone know a good soy and gluten free sesame chicken recipe?
SESAME CHICKEN





1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)





1/4 cup tamari sauce .





2 1/2 Tablespoons of rice vinegar (you can substitute another if you don鈥檛 have it)





1 cup gluten-free chicken broth





1/4 cup sugar





1/4 cup cornstarch plus 2 teaspoons





2 egg whites, lightly beaten





1/2 cup oil





1 teaspoon garlic, minced





2 table spoons hot sauce





1/4 cup sesame seeds





green onions, chopped





cooked jasmine rice





DIRECTIONS:





In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, , and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.





In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.