NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup frozen peas and carrots

2 tbsp green onions

1 tsp toasted sesame oil

1 tsp avocado oil

1 tbsp tamari

0.5 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform half-inch pieces and season with sea salt, black pepper, garlic powder, and ground ginger.

• 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 in a single layer and sear for 3-4 minutes without moving them to develop a golden-brown crust.

• 4

  Flip the chicken and add the frozen peas and carrots, sautéing for another 3 minutes until the vegetables are tender-crisp.

• 5

  Push the chicken and vegetables to the side of the pan and add the toasted sesame oil to the center.

• 6

  Add the cooked jasmine rice to the oil, pressing it down with a spatula to flatten it, and let it fry undisturbed for 2 minutes to get crispy.

• 7

  Pour the tamari over the rice and toss everything together until well combined and heated through.

• 8

  Garnish with chopped green onions and serve immediately while the rice is still crunchy.