¼ cup chicken broth
3 tablespoons gluten-free soy sauce
2 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon brown sugar
1.5 pound chicken breast cut into cubes
2 bell pepper (one red, one yellow)
½ white onion
1 cup carrots, chopped
1 can diced pineapple
2 cups brown rice
1. Mix chicken broth, soy sauce, ketchup, rice vinegar, cornstarch and brown sugar
2. Cook chicken in frying pan in Canola oil until lightly brown
3. Place the chicken on a plate and sauté the bell peppers, onion and carrots
4. Add in the chicken and sauce. Reduce to simmer and cook until the sauce begins to thicken.
5. Mix in pineapple.
6. Serve with brown rice.