Ingredients
3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness and chopped into 1 inch pieces
⅓ cup arrowroot
2 tablespoons extra virgin olive oil
1 red bell pepper, chopped
1 green bell pepper
1/2 white or yellow onion, chopped
Sauce
3/4 cup coconut sugar
1/4 cup white vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 cup ketchup
1 tablespoon arrowroot + 2 tablespoon cold water
Directions
1. First prepare the sauce. Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon arrowroot and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
2. Add chicken pieces and arrowroot to a large ziplock bag. Seal and shake to coat chicken. Drizzle a large pan or skillet with oil. Add coated chicken. Saute over medium heat for about 5 minutes. Add peppers and onions. Continue to saute over medium heat until chicken is browned and cooked through.
3. Add sauce to chicken and peppers. Stir to coat well. Serve warm with cooked rice if desired.
4. Enjoy!