-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.