1 pound chicken breasts (cut into small pieces)
1 teaspoon paprika
1 1/2 cups peas
1 1/2 cups carrots
2 tablespoons brown rice flour
1 1/3 cup chicken broth
1/3 cup white grape juice
1 1/2 teaspoons thyme
1. Spray large skillet.
2. Saute chicken and paprika until chicken is no longer raw.
3. Add peas and carrots to skillet and stir.
4. Mix in brown rice flour.
5. Add chicken broth, grape juice, and thyme to skillet and stir.
6. Cover skillet and stir every few minutes until most of the liquid is absorbed.