|1/4 cup gluten-free chicken broth||2 bell peppers (green, red, yellow, or a combination), cut into 1-inch pieces|
|3 Tbs gluten-free soy sauce||1/2 sweet white onion, such as Vidalia or Walla Walla, diced|
|2 Tbs gluten-free ketchup||2 large carrots, thinly sliced|
|1 Tbs gluten-free rice vinegar||2 cloves garlic, thinly sliced|
|1 Tbs cornstarch||1 cup diced fresh pineapple; or 1 cup canned diced pineapple in natural juice, drained|
|1 Tbs gluten-free light brown sugar||8 scallions, cut into 1-inch pieces, using both white and green parts|
|2 Tbs canola oil||2 cups cooked gluten-free short grain brown rice, for serving|
|2 lbs boneless, skinless chicken breasts, cut into 1 1/2-inch chunks|
Place the chicken broth, soy sauce, ketchup, rice vinegar, cornstarch, and brown sugar in a small bowl. Whisk until well combined. Set aside.
Heat a large skillet over high heat. Add 1 tablespoon of the canola oil and the chicken. Cook the chicken, turning the pieces once or twice, until they are browned on the outside, 2 to 3 minutes. Transfer the chicken to a plate.
Add the remaining 1 tablespoon canola oil to the skillet along with the bell peppers, onion, carrots, and garlic. Cook, stirring often, until the peppers and onions start to soften, 2 to 3 minutes.
Return the chicken and any accumulated juices to the skillet, and reduce the heat to low. Stir the chicken broth mixture and add it to the skillet. Cook, stirring often, for 2 minutes or until a thick sauce forms and the chicken is cooked through. Top with the pineapple or stir the pineapple in. Sprinkle with the scallions and serve immediately with the rice.
Compared to your average restaurant version, this recipe saves you about 10 grams of fat, and it's naturally MSG-free.
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