Chicken Sloppy Joes (tomato-free)

I heartily modified a sloppy joes recipe last night and it turned out to be delicious! Maybe it was just Mike being nice, but he said "This might be the best sloppy joes I've ever had!" The veggies are pretty obvious, but if you don't mind knowing you're eating vegetables, you are in luck!

1 tablespoons canola oil
1 pound ground chicken
1 carrot, peeled and grated
1 stalks celery, chopped
1/2 yellow onion, finely chopped
1 clove garlic, finely chopped or grated
Salt and freshly ground black pepper
1 tablespoon rice wine vinegar
1 tablespoon apple cide vinegar
2 tablespoons brown sugar
1/2 cup chicken stock
8 good quality burger rolls, split and toasted (we toasted tapioca bread and had them open-faced)

Heat the oil in a large skillet over medium-high heat. Add the meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks. Add the carrots, celery, onions and garlic, season with salt and pepper, and cook for 7 to 8 minutes more. Combine the vinegar, brown sugar, and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly and boil until reduced.

Serve on toasted rolls or bread.