By Timothy Mardis
Serving size: 1 lettuce wrap (recipe makes 10) Calories: 120 Fat: 5.8g Saturated fat: 2.1g
Carbohydrates: 7.3g Sugar: 1g Sodium: 253mg Fiber: 0.8g Protein: 10.4g Cholesterol: 28mg
Start by whisking the flour, garlic powder and healing ginger in a large bowl, then add in your chopped chicken. Make sure to coat each piece well with seasoning; this will give the chicken a nice crunch later.
Heat the coconut oil in a skillet and then add in your chicken, making sure not to overcrowd the pieces in the pan. Stir occasionally so the pieces don’t stick. When the chicken is no longer pink, season with salt and pepper, and let it hang out on a plate. You’ll be back for it!
In the same skillet (you might need another dash of coconut oil here), add your chopped broccoli and pepper. I like using a mix of bell peppers to add some extra color, but feel free to use whatever’s on hand.
After a few minutes, add the pineapple chunks and juice to the mix. Throw in the broth, coconut sugar, vinegar and red pepper flakes, too. It’s time to turn up the heat! This will help thicken up the sauce. When it begins reducing, stir in the arrowroot mixture and then add the chicken back to the skillet. Let it simmer in the sauce for another five minutes, soaking up all the tasty flavors.
Serve it up! I recommend serving this sweet and sour chicken atop brown rice or nutritious quinoa to soak up the sweet and sour sauce. Need to make this even more quickly? Cut down on prep time by using frozen, organic vegetables. Don’t forget to toss out the takeout menus afterwards!
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