NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp avocado oil

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

2 medium green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through; remove chicken from the pan and set aside.

• 4

  Reduce heat to medium and add the toasted sesame oil to the same pan.

• 5

  Add minced garlic and grated fresh ginger, sautéing for 30 seconds until highly fragrant.

• 6

  Stir in the frozen peas and carrots, cooking for 2-3 minutes until tender and heated through.

• 7

  Add the chilled cooked rice and the prepared chicken back into the pan, using a spatula to break up any rice clumps.

• 8

  Pour the tamari over the mixture and stir-fry for 3-4 minutes, allowing the rice to develop a slightly crispy texture.

• 9

  Garnish with thinly sliced green onions and serve immediately.