NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 large egg

0.5 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

2 medium green onions

0.5 cup frozen peas and carrots

0.25 cup cooked jasmine rice

1 tbsp tamari

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large high-quality skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove the chicken and set it aside.

• 4

  In the same skillet, whisk the egg and scramble it quickly until just set, then remove and set aside with the chicken.

• 5

  Add the toasted sesame oil to the skillet, then sauté the minced garlic, grated ginger, and the white parts of the sliced green onions for about one minute until fragrant.

• 6

  Toss in the frozen peas and carrots, stirring for two minutes until they are bright, tender, and fully thawed.

• 7

  Add the chilled jasmine rice to the skillet, pressing it firmly into the pan and letting it sizzle undisturbed for 2-3 minutes to achieve a perfectly crispy texture.

• 8

  Return the cooked chicken and scrambled egg to the pan, drizzle with the tamari, and toss everything together until well combined and heated through.

• 9

  Garnish the dish with the remaining green parts of the onions and serve immediately while hot.