Chinese Fake-Out: Sweet and Sour Chicken

Ingredients

• gluten-free flour¼ cup
• garlic powder1 teaspoon
• ground ginger½ teaspoon
• boneless, skinless chicken breasts, cut into strips2
• coconut oil2 tablespoons
• chopped bell pepper, red or green1 cup
• (or more!) chopped broccoli2 cups
• canned pineapple chunks in juice, chopped (reserve juice)1 cup
• chicken broth (bone broth if possible)⅓ cup
• coconut sugar3 tablespoons
• rice wine vinegar3 tablespoons
• red pepper flakes½ teaspoon
• arrowroot powder dissolved in 4 teaspoons water4 teaspoons
• sea salt and pepper to taste

Method

1. In a bowl, whisk together flour, garlic powder and ginger. Add chicken and toss to coat.
2. Heat coconut oil in a skillet, add chicken, and cook over medium heat, stirring occasionally, until no longer pink. Season chicken with salt and pepper and remove to a plate.
3. Add bell pepper and broccoli to the skillet and cook, stirring occasionally, for 2–3 minutes. Stir in pineapple (with juice), broth, coconut sugar, vinegar and red pepper flakes.
4. Increase heat and bring the sauce to a simmer. When the sauce begins to reduce, stir in arrowroot mixture. Add chicken to sauce and simmer for another 5 minutes.
5. Serve over brown rice or quinoa.