Author adapted by Angela Litzinger from Cassidy @ CookingGlutenFree.blogspoot.com
Ingredients
2tablespoonsolive oilplus more if needed
1 1/2poundsbonelessskinless chicken breasts
4carrotschopped
2 1/2cupsbroccolichopped
1clovegarlicminced
1medium oniondiced
1/4cupwater or gluten free chicken stock
1/2cupgluten free soy sauce
1/3cuppacked brown sugar
1/2cupwater or gluten free chicken stock
2tablespoonscornstarch
salt and pepperto taste
Instructions
Make enough rice or quinoa to serve with your meal. 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 water or stock, soy sauce, and brown sugar. Bring to boil. Stir together remaining water or 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. Serve over rice or quinoa.
Freezing Directions: To freeze for lunches: Divide rice into lunch sized freezer containers. Set aside. Allow rice and chicken mixture to cool. Divide chicken and vegetable mixture over rice. Seal, label and freeze.