NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup diced carrots

1 clove garlic

1 tsp grated ginger

0.25 cup frozen peas

0.5 cup cooked brown rice

1 tbsp tamari

2 stalks green onion

PREPARATION

• 1

  Pat the chicken breast dry with paper towels, cut into bite-sized pieces, 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 in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then remove from the pan and set aside.

• 4

  Add the remaining sesame oil to the same pan along with the broccoli florets and diced carrots, sautéing for 3-5 minutes until tender-crisp.

• 5

  Stir in the minced garlic, grated ginger, and frozen peas, cooking for 1 minute until the aromatics are fragrant.

• 6

  Add the cooked brown rice and tamari to the skillet, pressing the rice down with a spatula and letting it sit for 2 minutes to develop a slight crisp.

• 7

  Return the cooked chicken to the pan and toss everything together with sliced green onions before serving warm.