1 lb boneless skinless organic chicken breast (cut into 1-inch cubes)
1 tablespoon low sodium soy sauce
2 tablespoons tapioca powder
1 tablespoon coconut oil
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 tablespoon of pepper flakes
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
2 tablespoons of scallions
4 cups of organic spinach
In a bowl mix together soy sauce and tapioca powder.
Add Chicken mixture into frying pan with half the serving of coconut oil, stir fry till fully cooked.
Add peppers, garlic, ginger and pepper flakes. Blend it all together with the rest of the coconut oil until the peppers are just slightly cooked.
Top with scallions, serve on 4 cups of spinach and add chilli dipping sauce! Enjoy~~*