In frying pan, heat 2 tsp of canola (I used vegetable) oil over med-high heat. Coat chicken in 2 tbsp of arrowroot powder. Add chicken to frying pan and brown on the outside. Remove and set to the side.
Add 1/2 cup of water to pan. Add 3 cups of mushrooms (I used sliced carrots instead), 1 cup of thinly sliced leeks, 1 1/2 cups of thinly sliced shallots, 2 minced garlic cloves. Sauté for 5 min, adding more tester if needed to prevent sticking.
Combine 2 tbsp of arrowroot powder with 2 tbsp of soya sauce, 3 tbsp of lemon juice. add to mixture in the pan and bring to a boil.
Add the chicken back to the pan, reduce heat to simmer and cook until the chicken is no longer pink inside. Add 6 cups of arugula at the end for 1 min and steam.
Makes 2 servings of chicken.
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