Begin by making your sweet and sour chicken sauce/marinade. In a large bowl, combine POM Wonderful Pomegranate Juice, tamari, tomato paste, honey, and sriracha. Set aside

Next, prep your chicken by slicing into thin, 1-inch chunks. Then, place chicken breast into the same bowl as your marinade. Set aside to marinate for 15 minutes.

While your chicken is marinating, prepare vegetables by chopping red and green peppers as well as 1/2 a yellow onion.

Heat 1.5 tablespoons of olive oil in a large pan or wok over medium/high heat. Once the olive oil is fragrant, add in vegetables and saute for about 5 minutes or until the onions become translucent. Remove vegetables from saucepan and set aside.

Add 1.5 tablespoons more of olive oil into the same pan and spoon the chicken breast from marinade (leaving the rest of the marinade in the bowl) into the pan. Saute on medium/high for 7-9 minutes or until chicken is fully cooked through.

Add in veggies and give your stir-fry a quick mix. Then, turn your burner down to low and push your stir fry to one side of the pan and add in the rest of your sweet and sour sauce from the bowl into the pan.

Sprinkle on 1/2 tablespoon of cornstarch and use a spoon or fork to dissolve into the sauce. Once dissolved, mix the sauce with the stir-fry and continue to simmer for 2-3 more minutes so that the sauce can fully thicken.

Serve stir-fry over your favorite grain or inside of a lettuce wrap for a low carb option!