-1 teaspoon organic coconut sugar
-1 teaspoon paprika
-1/2 teaspoon salt
-1/2 teaspoon freshly ground pepper
-1/4 teaspoon cayenne pepper
-1 pound boneless, skinless chicken breast or thighs tenders, cut into 2-inch pieces
-1 tablespoon canola oil
-1 16-ounce package frozen bell pepper and onion or stirfry vegetable mix
1. Combine sugar, paprika, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes or overnight.
2. Heat oil in a large nonstick skillet over high heat. Add pepper-and-onion mix and cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes. Add the spice-rubbed chicken and cook, stirring, until no longer pink in the center, 3 to 5 minutes. Serve hot.