NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked jasmine rice

1 large egg

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 cup frozen peas and carrots

2 tbsp sliced green onions

1 tsp sesame seeds

0.5 tsp garlic powder

0.25 tsp ground ginger

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large cast-iron skillet or stainless steel wok over medium-high heat until the oil is shimmering and hot.

• 3

  Add the seasoned chicken to the skillet in a single layer and cook undisturbed for 3 minutes to develop a golden crust, then toss and cook for another 3 minutes until fully cooked.

• 4

  Remove the chicken from the pan and set it aside on a plate, keeping the remaining juices in the skillet for extra flavor.

• 5

  Add the frozen peas and carrots to the hot skillet, sautéing for 2 to 3 minutes until they are tender and slightly charred.

• 6

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly with a spatula until it is just set.

• 7

  Return the cooked chicken to the pan along with the cooked jasmine rice, coconut aminos, and toasted sesame oil.

• 8

  Stir-fry everything together over high heat for 3 to 4 minutes, pressing the rice down occasionally to allow it to crisp up against the bottom of the pan.

• 9

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