NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.25 cup frozen peas

0.25 cup diced carrots

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tbsp arrowroot powder

1 tsp grated fresh ginger

1 clove garlic

2 tbsp sliced green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the diced chicken breast dry with a paper towel and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the exterior is golden brown and crispy.

• 4

  Remove the chicken from the pan and set it aside on a plate.

• 5

  Add the remaining sesame oil to the same pan, then stir in the minced garlic, grated ginger, diced carrots, and frozen peas.

• 6

  Sauté the vegetables for 3-4 minutes until the carrots are tender-crisp and the aromatics are fragrant.

• 7

  Add the cooked brown rice and tamari to the pan, stirring constantly to break up any clumps of rice.

• 8

  Return the crispy chicken to the skillet and toss everything together for 2 minutes until the rice is heated through and the flavors are well-combined.

• 9

  Garnish with fresh sliced green onions and serve immediately.