Delicious! Added to my regular rotation!
This is a major hit and has become a once or twice monthly staple. We have a gluten and corn allergy in the house, so I use coconut aminos in place of the soy sauce and arrowroot in place of the cornstarch (though slightly less than the recipe calls for as arrowroot can be a bit gummier than cornstarch). I usually pair it with some quickly blanched or stir fried veggies and whatever rice I have on hand (or quinoa if it's already made). I top it off with some toasted slivered almonds and a chiffonade of mint and basil. The leftovers are great the next day for lunch (and there's usually a bit of a scuffle as to who will claim them).