1 cup cooked brown or cauliflower rice
1/2 pound boneless chicken breast, cut into small cubes
1 tablespoon whole wheat or almond flour for dusting
1-2 tablespoons olive oil
1 clove garlic, minced
1 red bell pepper, thinly sliced
1 cup snow peas, cut in half
1/3 cup water chestnuts, chopped (optional)
2 green onions, sliced thin
For the Sauce
1/2 cup chicken or vegetable stock
1 tablespoon tamari
1 tablespoon honey
2 teaspoons arrowroot
1 teaspoon minced ginger root or pinch ground ginger
In a small bowl, whisk together the stock, tamari, honey, arrowroot and ginger. Set aside
Dust chicken cubes with flour.
In a nonstick skillet heat oil then saute the garlic, chicken, red pepper, water chestnuts and snow peas over high heat just until vegetables are tender-crisp, about 2 minutes.
Add the sauce to the skillet. Cook for 2 minutes or just until chicken is no longer pink inside and sauce has thickened. Garnish with green onions.