• 1 boneless skinless chicken breast, cut into 3/4 inch cubes
• 1 cup corn starch
• 2 large eggs ,beaten
• 1/2 cup vegetable oil
• 1.5 cup brown sugar
• 2 cups ketchup
• 2 tablespoons gluten-free soy sauce
• 1/2 teaspoon garlic powder or puree
• 1/2 cup canned bamboo shots
• 1 red onion shredded
• 1 red bell pepper seeded and cut into chunks
• 1 yellow bell pepper seeded and cut into chunks
• 1 zucchini cut into strips
• 1 baby eggplant cut into strips
• 1 cup sugar snaps
• 1/2 fresh ginger blended

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1. Put the corn starch in a bowl and the beaten eggs in another bowl.

2. Lightly season the chicken with salt and pepper.

3. Dip the chicken pieces into corn starch, coating all sides, and then dip them in the beaten eggs.

4. Heat the oil in a large skillet over medium high heat.

5. Brown the chicken on all sides in batches, being careful not to overcrowd the pan.

6. Transfer the chicken to a paper towel-lined plate.

7. Preheat frying pan with oil, add blended ginger, brown sugar and shredded onion, cook for 3 minutes until sugar is dissolved

8. Add the bell peppers to the skillet and cook for 4 minutes.

9. Add the snap peas, zucchini , eggplant , bamboo shots and garlic powder , cook for 4 minutes

10. Add ketchup and soy sauce, stir to combine all together and cook on small flame until vegetables are soft

11. Add the chicken and stir coating it with sauce

12. Serve immediately with steamed rice.

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