Makes 2 servings.
Cook 1\2 cup brown rice in 1 1\4 cup water for 40 minutes.
Heat 1/4 cup flax milk (or any kind of milk) for 30 seconds in microwave. Add 1 tsp. ground flax seed. Let sit while cutting up chicken.
Cut up about 1/2 of a chicken breast into small bite-size pieces.
Add chicken to milk mixture.
Heat coconut oil in skillet over medium heat.
In a pie plate mix about 1/4 cup oat bran, 1\4 cup Bob’s Red Mill 1-1 gluten free flour mix, with salt, pepper, and a little garlic and onion powder.
Cook in oil until browned. I use refined coconut oil. Also I like to fry “crunchies” with the leftover flour and milk mixture. I do this by adding just enough milk to make a dough and then drop tiny pieces into the frying pan along with the chicken.
Sweet n’ Sour sauce:
While chicken is cooking: In small saucepan add 2\3 cup water, 2 chopped baby carrots, 1\2 cup peas, 1 Tbsp. Butter, and little salt. Bring to boil and cook for 5 minutes. Don’t drain liquid. Add:
1/2 small 8 oz. can pineapple tidbits (reserve half of the juice) I like to freeze the other half of pineapple and juice for next time.
2 tsp. Apple cider vinegar
1 Tbsp. Organic Ketchup
40 drops liquid stevia
Mix reserved juice with 1 Tbsp. Arrowroot powder ( or corn starch or any GF flour). Add to sauce and cook over medium heat until thickened.
To serve: Add rice to each plate, then add chicken and the sauce over the top.