You will need: 1 lb. Trader Joe’s boneless chicken thighs cut into 1 inch pieces 1/2 pound baby red potatoes, quartered 1 med onion cut into chunks 1 red pepper cut into 1 inch pieces 1 bag of Baby Arugula 1/3 c. flour 1 t garlic powder 1/2 t cayenne pepper 1 t salt 1 t coarse ground black pepper 1/4 c. packed dark brown sugar 1/4 c. soy sauce 1/2 c. Trader Joe’s Balsamic Vinegar of Modena 1 t hot red chili sauce (Optional)Trader Joe’s Cashews or Sunflower Seeds 1. Heat olive oil in a 12″ skillet on medium high heat, add potatoes and saute until golden brown on all sides and tender inside. Remove with slotted spoon and drain on paper towels. 2. Combine flour, garlic powder, cayenne, salt and black pepper and toss with chicken pieces. Add to the hot skillet and cook until chicken is golden brown and crispy. 3. While chicken is cooking, in a small bowl mix the brown sugar, balsamic vinegar, soy sauce and chili sauce. Set aside 4. When chicken is completly cooked, add the potatoes, the onion and the red pepper pieces. Pour the brown sugar/balsamic sauce over the chicken and vegetables, bring to a boil and cook until the peppers and onions are crisp/tender(about 3 minutes). Remove from heat. 5. Arrange a bed of arugula on servng plates, spoon the chicken mixture on top of it. 6. (Optional) Sprinkle with Trader Joe’s Whole Roasted Cashews or Sunflower Seeds for extra crunch. Serves 4