NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp avocado oil

1 large egg

0.33 cup cooked jasmine rice

0.25 cup frozen peas

0.25 cup carrots

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp honey

1 clove garlic

1 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into small, even bite-sized cubes, then season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Add the diced carrots, minced garlic, and grated ginger to the pan, sautéing for 2-3 minutes until the carrots begin to soften.

• 5

  Push the chicken and vegetables to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

• 6

  Stir in the cooked jasmine rice and frozen peas, breaking up any clumps of rice with a spatula.

• 7

  In a small bowl, whisk together the tamari and honey, then pour the mixture over the rice and toss everything together for 2 minutes to caramelize.

• 8

  Remove from heat and drizzle with toasted sesame oil, then garnish with thinly sliced green onions before serving.