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

1 tsp honey

0.25 cup frozen peas

0.25 cup frozen carrots

1 stalk green onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp sesame seeds

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 cook until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 4

  Add the toasted sesame oil to the same skillet and sauté the minced garlic, grated ginger, and the white parts of the sliced green onion for 1 minute until fragrant.

• 5

  Stir in the frozen peas, frozen carrots, and cold jasmine rice, using a spatula to break up any clumps and coat the grains in oil.

• 6

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

• 7

  Return the cooked chicken to the skillet and toss everything together for 2-3 minutes until the rice is slightly crispy and the flavors are well combined.

• 8

  Garnish the dish with sesame seeds and the remaining green onion tops before serving immediately.