NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into small, bite-sized cubes.

• 2

  Heat a large non-stick skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 3

  Add the chicken cubes to the pan, seasoning with sea salt and black pepper, and sauté until golden and cooked through.

• 4

  Remove the chicken from the pan and set aside; add the remaining sesame oil to the same pan.

• 5

  Stir in the minced garlic and fresh ginger, sautéing for 30 seconds until fragrant.

• 6

  Add the frozen peas and carrots along with the cooked brown rice, spreading the rice out to allow it to crisp against the pan.

• 7

  Push the rice and vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it until just set.

• 8

  Pour the tamari over the rice, return the chicken to the pan, and toss everything together until well combined and steaming.

• 9

  Garnish with thinly sliced green onions before serving.