1 lb chicken breast, cubed
1 medium onion, cubed
1 cup bell peppers, *any color, cubed
1/4 cup water chestnuts
1/8 cup almond flour, finely ground
1/4 teaspoon pink salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 egg, beaten
1/2 teaspoon ginger paste
2 Tablespoons water
Sauce:
2 Tablespoons Alternasweets Ketchup*
1/2 cup white vinegar
1/2 cup sweetener of your choice. I used Pyure
1 Tablespoon coconut aminos
1 teaspoon garlic powder
1/2 teaspoon pineapple extract, or 25 drops of ooo flavors pineapple
Green onion, optional
Directions:
1) Coat the chicken with the almond flour and seasonings listed.
2) Beat the egg with the ginger paste and water.
3) Add the coated chicken to the egg mixture, use your hands to combine well.
4) Add the chicken to your air fryer set on 400° for approximately 8 minutes, stop half way, and turn over or shake it up to turn chicken.
5) Meanwhile cook onion & bell peppers til al dente (I like my veggies with a little crunch) in a pan with coconut oil cooking spray.
6) Make your sauce by combining the ingredients in a small sauce pan and simmer over medium low heat til thickened. Stir frequently.
7) Add the chicken to the pan with the veggies and pour the sauce over the medley. Mix well.
8) Serve with green onion if desired
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