I thought I would share a favorite recipe. It is gluten free so long as you select a GF soy sauce.

Sweet Chicken Stir Fry

prepared rice, served hot at meal time

cooked chicken, cubed about 1inch X 1 inch

4 bell peppers, slivered

1 large onion, slivered

1/2 pound peeled baby carrots, cut into 1/4s lengthwise

olive oil (to saute the vegetables in)

1 20oz. can pineapple chunks or tidbits w/juice

1 18oz. jar pineapple appricot preserves

1/2 of an 18oz. jar of orange marmalade

2 Tbsp cornstarch

2 Tbsp Soy Sauce (If you are sensitive to wheat get gluten free)

Saute the vegetables and keep warm. While the vegetables are sauteing, prepare the sweet sauce in a saucepan. To make the sweet sauce, pour the juice from the pineapple chunks into a cup and set aside for a moment. Add the pineapple chunks to the pan. Add the preserves, marmalade, and soy sauce. Stir the cornstarch into the pineapple juice until it is dissolved. Add this mixture into the saucepan and stir it until smooth. Heat over a medium flame until it comes to a good boil, boil 1 minute then turn down to low/simmer, stirring often at each stage of cooking. Serve hot with the rice on the bottom, then vegetables, chicken and topped with the sweet sauce.