NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.33 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

2 stalks green onion

1 clove garlic

0.5 tsp fresh ginger

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into small bite-sized cubes.

• 2

  Toss the chicken in a bowl 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 pan in a single layer and cook for 3-4 minutes until golden brown and crispy on all sides.

• 5

  Remove the chicken from the pan and set aside, then add the frozen peas, carrots, minced garlic, and grated ginger to the same skillet.

• 6

  Sauté the vegetables for 2 minutes, then push them to one side of the pan and crack the egg into the empty space.

• 7

  Scramble the egg until just set, then add the cooked brown rice and coconut aminos to the pan.

• 8

  Toss everything together for 2-3 minutes, breaking up any rice clumps, then stir the crispy chicken and sliced green onions back in before serving.