Gluten Free Chicken and Snow Peas

Ingredients:

• 4 boneless skinless chicken breasts (about 1.5 pounds), cubed
• 1/2 pound fresh snow peas, trimmed (about 2 cups)
• 4 large cloves garlic, minced
• 3/4 cup onion, coarsely chopped
• 2/3 cup carrots, julienne sliced (or celery sliced)
• 3 -1/2 Tablespoons low sodium soy sauce
• 1 -1/2 Tablespoons crunchy peanut butter (or smooth)
• 2 teaspoons apple cider vinegar (or any vinegar you have on hand)
• 1 Tablespoon ground ginger
• 1 teaspoon tapioca flour (corn starch will do in a pinch)
• 1 1/2 Tablespoons honey
• 1 Tablespoon extra virgin olive oil
• 1/4 cup gluten free chicken broth (I use Better Than Bouillon or homemade)
• 3 teaspoons extra virgin olive oil for frying
• Cooked white rice, brown rice or Shirataki noodles

Instructions:

1. Whisk together soy sauce, peanut butter, vinegar, ginger, tapioca flour, honey and olive oil.
2. Preheat and oil deep skillet or wok.
3. Add chicken and garlic; cook until the chicken is no longer pink on the outside.
4. Add onion, carrots, snow peas and chicken broth; stir occasionally; and cook until peas are slightly tender (about 3 minutes).
5. Add sauce mixture; stir; and cook for about 1 minute.
6. Serve over white rice, brown rice or Shirataki noodles.

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