Gluten Free Chicken and Pineapple Stir Fry

Ingredients:

For the Stir Fry:
• 2 tablespoons oil, preferably sesame oil
• 1-1/4 to 1-1/2 pounds boneless chicken breast, cut into 3/4-inch cubes
• 1 teaspoon neutral-flavored or sesame oil
• 1-1/2 cups yellow onion, cut into 1-inch pieces
• 1-1/2 cups carrots sliced 1/2-inch thick
• 1 large red pepper, cut into 3/4-inch pieces
• 1-1/2 stalks celery, sliced 1/2-inch thick
• 2 cloves garlic, grated or minced
• 1 (20-ounce) can pineapple chunks, or 1-pound pouch (reserve juice)
• 2 scallions/green onions, including greens, sliced, for garnish (optional)
• 4 cups cooked white rice
For the Sauce:
• 1 cup (all) reserved pineapple juice
• 1/2 cup low-sodium gluten-free tamari or soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon ground ginger
• 4 teaspoons cornstarch
• 1 teaspoon hot chili oil, store-bought or homemade (optional)

Instructions:

1. Preheat a wok or Dutch oven over medium-high heat with oil. Add chicken and stir occasionally until brown and no longer pink on the outside, 3 – 5 minutes. Remove from pan; set aside.
2. Add 1 teaspoon oil to the same skillet. Add onion, carrots, bell pepper, and celery. Stir, and lower heat to medium. Cook for about 7 minutes, shorter if you like them crunchy. (Keep in mind that you'll be cooking them longer with the sauce.)
3. While vegetables cook, whisk together sauce ingredients; set aside.
4. Add garlic to the vegetables and sauté for 1 additional minute.
5. Increase heat to medium-high. Add chicken and pineapple. Pour sauce mixture over everything. Bring to a boil and stir occasionally until thick and heated through, about 3 minutes. Cook further to reduce/thicken sauce, or if you prefer soft carrots. See the dish without carrots and veggies chopped smaller:
6. Immediately serve over rice and garnish with green onion, if desired.

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