500g chicken thigh, cut into cubes
3 tbsp. arrowroot flour
1/2 tbsp. coconut oil
1 red capsicum, diced
1 brown onion, diced
1/2 cup pineapple, diced (optional but highly recommended)
1 tbsp. apple cider vinegar
1 tbsp. low sugar tomato sauce
1 tbsp. soy sauce
1 tbsp. sugarfree maple syrup
Coat chicken in the arrowroot flour. Heat the coconut oil in a non stick frypan. Once hot, fry the chicken in batches until it starts to get crispy. Set aside.
In the same pan, add the onion and garlic. Add in the capsicum and cook until onion has softened. Add the chicken back to the pan and add in the sauce ingredients. Stir well.
Once chicken is cooked through, stir in the pineapple and cook for 1-2 minutes.
Serves 4 – per serve 238 calories / 11g fat / 12g carbohydrates / 22g protein