Sweet and Sour Chicken

 Serves 4 (as long as two of them are kids-next time I'll make it for 6)

 Ingredients

• 1 cup uncooked long-grain white rice
• 1 tablespoon cornstarch
• 1/4 cup sugar
• 1/4 cup GF soy sauce
• 1/4 cup white vinegar
• 1 tablespoon coconut oil
• 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 bell peppers (any color), seeded and diced large
• 1/2 pound green beans, trimmed and halved
• 5 scallions, thinly sliced
• 2-inch piece fresh ginger, peeled and minced
• 3 garlic cloves, minced
• 2 tablespoons roasted peanuts or cashews (optional)

Directions

1. Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
   
2. In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
   
3. Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with nuts if desired.