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 tsp honey

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

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 non-stick skillet or wok over medium-high heat.

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove the chicken and set aside.

• 4

  In the same skillet, lower the heat to medium and add the toasted sesame oil, minced garlic, and grated ginger, sautéing for 30 seconds until fragrant.

• 5

  Add the frozen peas and carrots to the skillet and cook for 2-3 minutes until tender.

• 6

  Turn the heat up to high and add the chilled jasmine rice to the pan, pressing it down with a spatula to allow it to crisp for 1-2 minutes without stirring.

• 7

  Whisk together the tamari and honey in a small bowl, then pour the mixture over the rice.

• 8

  Return the cooked chicken to the skillet and toss everything together for 1 minute to glaze and heat through.

• 9

  Garnish with thinly sliced green onions and serve immediately.