NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

0.5 cup cooked white rice

1 large egg

0.5 cup frozen peas and carrots

1 tsp garlic

1 tsp ginger

1 tbsp coconut aminos

2 stalks green onions

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized cubes and place them in a bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the edges are golden and crispy. Remove chicken from the pan and set aside.

• 5

  In the same pan, add the minced garlic, ginger, and frozen peas and carrots. Sauté for 3 minutes until the vegetables are tender.

• 6

  Push the vegetables to one side of the pan and crack the egg into the open space. Scramble the egg quickly until just set, then mix it into the vegetables.

• 7

  Add the chilled cooked rice and coconut aminos to the pan. Use a spatula to break up any clumps and press the rice down firmly to let it crisp for 2 minutes.

• 8

  Return the crispy chicken to the pan and toss everything together until heated through.

• 9

  Garnish with thinly sliced green onions and serve immediately.