NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

0.25 cup frozen peas

0.25 cup frozen diced carrots

1 clove garlic

0.5 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Season the diced chicken breast with sea salt and black pepper.

• 2

  Heat the avocado oil in a large wok or non-stick skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 4

  Remove the chicken from the pan and set it aside on a plate.

• 5

  In the same pan, add the frozen peas and diced carrots, sautéing for 2-3 minutes until tender.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until highly fragrant.

• 7

  Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula, and cook for 3 minutes until the grains are slightly crispy.

• 8

  Return the cooked chicken to the pan and drizzle with the tamari and toasted sesame oil.

• 9

  Toss all ingredients together for 1 minute to ensure even coating and flavor distribution.

• 10

  Garnish the dish with sliced green onions and sesame seeds before serving hot.