NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup frozen peas and carrots

0.25 tbsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp toasted sesame seeds

0.25 cup sliced green onions

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Add the seasoned chicken to the hot pan in a single layer and sear for 5 to 6 minutes, stirring occasionally, until deeply golden and cooked through.

• 4

  Add the frozen peas and carrots to the pan and sauté for 2 minutes until they are bright and tender-crisp.

• 5

  Incorporate the chilled jasmine rice into the pan, using a spatula to break up any large clumps, and fry for 3 to 4 minutes until the grains are toasted and slightly crispy.

• 6

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 1 minute to ensure the flavors are well-distributed.

• 7

  Remove the pan from the heat and garnish the dish with sliced green onions and toasted sesame seeds before serving hot.