2 large chicken breasts, cubed
¼ cup gluten free all purpose flour mix
½ tbs fresh ground black pepper (or more if you like)
2 tbs olive oil
1 yellow pepper, cubed
1 red pepper, cubed
½ green pepper, cubed
1 large onion, chopped (large pieces)
1 lt. unsweetened vegetable juice (make your own if you have a juicer)
½ tsp crushed chili peppers
¼ tsp ground thyme
¼ tsp 5 spice
1 tbs. minced garlic
½ tbs white vinegar
½ tbs coconut palm sugar
In a small bowl, mix together the flour and ground pepper.
Heat a large skillet over medium heat with the olive oil.
Coat the diced chicken in the flour mixture and cook in the skillet for about 5 minutes.
Add onions and peppers and continue to cook, stirring occasionally for about 15 minutes. (The chicken should be cooked)
Mix the remaining spices, vinegar, garlic and sugar into the vegetable juice and pour it over the skillet contents.
Turn to low and simmer for 1 to 1 ½ hours. (Liquid will reduce) Be sure to stir every once in a while.
Serve over brown rice or a mixture of brown and wild rice.
Note: I didn’t make this too spicy but you can add more crushed chili peppers.