NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot powder

0.25 cup Cooked brown rice

1 large Egg

0.5 tsp Toasted sesame oil

0.5 tsp Avocado oil

0.25 cup Frozen peas

0.25 cup Diced carrots

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Coconut aminos

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized pieces, then toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and crispy on all sides, then remove from the pan and set aside.

• 3

  In the same skillet, add the diced carrots and frozen peas, sautéing for 3-4 minutes until the carrots are slightly tender.

• 4

  Add the minced garlic and grated fresh ginger to the vegetables, stirring constantly for 30 seconds until the mixture becomes fragrant.

• 5

  Push the vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it quickly until fully cooked.

• 6

  Add the cooked brown rice, crispy chicken, and coconut aminos to the pan, tossing everything together over high heat for 2 minutes to develop a slight char.

• 7

  Drizzle with toasted sesame oil and garnish with sesame seeds before serving hot.