NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 cup cooked brown rice

1 large egg

1 tsp sesame oil

1 tbsp tamari

0.25 cup frozen peas

0.25 cup diced carrots

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger powder

1 pinch sea salt

1 pinch black pepper

PREPARATION

• 1

  Dice chicken into small bite-sized pieces and toss in a bowl with arrowroot powder, garlic powder, ginger powder, salt, and pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the pan and sear until golden brown and crispy on all sides, about 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same pan, add the remaining sesame oil along with the diced carrots and peas, sautéing for 3 minutes until tender-crisp.

• 5

  Push the vegetables to the side, crack the egg into the pan, and scramble until just set.

• 6

  Add the cooked brown rice and crispy chicken back into the pan, drizzling with tamari and tossing everything together for 2 minutes to heat through.

• 7

  Garnish with sliced green onions and serve immediately while the chicken is still crunchy.