SAUCE
ONE
1 cup water
1/4 cup apple cider vinegar
3 T raw honey
2 T tomato paste
1 T coconut aminos
1/2 t salt
1/4 t garlic powder
1/4 t ground ginger
1/4 t white pepper
TWO
1 T arrowroot powder
3 T water
In a saucepan, simmer all the ingredients until well blended. IN a cup, combine TWO and stir until dissolved. Pour into the sauce and simmer, stirring, until thickened.
CHICKEN AND VEGGIES
ONE
1 t coconut oil
2 lbs chicken breasts
3 T arrowroot powder
TWO
1 onion, sliced
1 large carrot, chopped
1 cup red cabbage, chopped
THREE
1 red bell pepper, chopped
4-6 mushrooms, chopped
15oz chopped pineapple
Coat the chicken in the arrowroot and cook, over low heat, until almost cooked through. Cut the chicken into strips and cook until no longer pink. Set aside. In a large pot, saute ONE with a few tablespoons of water. Cook over low heat until the onions are translucent. Add TWO and cook for 10-15 more minutes. Add the chicken and the sauce and stir to combine. Serve over cauliflower "rice".
