Sweet Pepper Chicken With Five-spice - Gluten Free Recipes

Ingredients

• 2 teaspoons five-spice powder (half a palmful)
• 2 Tbsps honey or agave syrup
• 2 sweet bell peppers, seeded and cubed into bite-size pieces
• 177 milliliters chicken stock
• 59 milliliters chives, chopped
• 4 servings Salt and coarse black pepper
• 355 milliliters brown rice, cooked according to package directions
• 2 Tbsps high-temperature cooking oil, such as peanut or canola oil, divided
• 1 Tbsp cornstarch
• 3 Tbsps dry sherry
• 1 1-inch piece fresh ginger root, grated or minced
• 3 cloves garlic, finely chopped
• 1 large onion or 2 large shallots, sliced
• 680 grams boneless, skinless chicken thighs, cut into bite-size chunks
• 59 milliliters Tamari (dark soy sauce)