Author adapted by Angela Litzinger at test.angelaskitchen.com from Cassidy @ CookingGlutenFree.blogspot.com
Ingredients
3cupscooked brown rice
1 1/2poundsbonelessskinless chicken, cubed
oilfor cooking
4carrotssliced
2cupsbroccolichopped
2medium onionsthinly sliced
3/4cupgluten free chicken stock or water
1/2cupgluten free soy sauce
1/3cupbrown sugar
2clovesgarlicminced
2tablespoonscornstarch or arrowroot
saltto taste
ground black pepperto taste
Instructions
Divide rice into 6 lunch containers. Set aside. Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper, then stir fry until brown it and set aside on plate. In the hot skillet stir fry the carrots, broccoli, and onions until crisp-tender. Add garlic and stir fry until fragrant. Add chicken to the skillet with the vegetables. Add in two thirds of the stock, soy sauce, and brown sugar. Bring to boil. Stir together remaining stock with the corn starch. Set aside until liquid in pan is at a boil, then add the cornstarch mixture and stir constantly until thickened. Divide chicken and vegetable mixture into pint freezer bags over rice.