WOOT! Sounds great! Extra sesame oil was a nice touch too.Curlygirl, thank you for this!
I made it tonight, using almond butter (since that's what I had on hand), coconut aminos (which I just recently finally found, and was the first time using), and had to omit the ginger as I didn't have any. After removing some of the pan juices and adding the sauce, it was actually too thick (perhaps as the consistency of almond butter is thicker than tahini) so I added a bit of chicken stock to thin it up nicely, and a drizzle of toasted sesame oil for more flavor. I also sprinkled some sesame seeds on top when serving.
Fantastic. Served on top of steamed cauliflower, and on rice for the kids. The 15 year old (who does not like almond butter, but I didn't tell him it was in it, heheh) balked at the red peppers, but cleaned his plate entirely. Not even sure he noticed the onion, which he also doesn't prefer, despite being rather coarsely chopped. Definitely a hit, both hubby and kid want it again. The 17 year old has his share stashed in the fridge for later since he's at work, but I know he'll be highly impressed too. He is working as a line cook in a nice restaurant and is learning to appreciate interesting flavor combinations.
Really, really tasty, and easy to make. I highly recommend it. Next time I might pick up the tahini and give that a whirl.