Chinese Chicken and Vegetables

2 T plus 1 T gluten-free soy sauce (Tamari)
3 T plus 1 T cornstarch (I use white rice flour.)
1 pound boneless, skinless chicken breast, cut into 1/4" slices
1 T rice wine vinegar
1 1/2 cups gluten-free chicken broth
2 T olive oil
1 T sesame oil
1 C sliced white button mushrroms
1 C carrot matchsticks
1 C snow peas (I didn't use.)
1 C thinly sliced red bell pepper
1 (15 oz) can baby corn, drained
1/2 C finely sliced celery (I chopped)
salt and black pepper
2 C cooked white/brown rice

Cut the veggies up ahead of time. I also used frozen cooked rice so I didn't have to cook it that day.

In a large bowl, whisk together 2 T soy sauce and 1 T cornstarch. Add the chicken, toss to coat with the sauce, and set aside.

In a medium bowl, whisk together the vinegar, chicken broth, remaining T of soy sauce and remaining 3 T of cornstarch.

In a wok or large skillet over medium-high heat, heat the olive and sesame oils. Add the chicken and cook for 4-5 min., stirring constantly, until the chicken is cooked. Add the mushrooms, carrots, peas, red pepper, corn and celery and cook for 3-4 min. until the vegetables are tender. Stir in the chicken broth mixture, coating allt he ingredients and cook until the sauce thickens. Season with salt and pepper to taste and serve over rice.

Serving Size: 4-6