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

0.5 tbsp sesame seeds

0.25 cup green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform pieces and season evenly with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the pan and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the minced garlic and fresh ginger, sautéing for 30 seconds until aromatic.

• 5

  Stir in the frozen peas and carrots, cooking for 2-3 minutes until tender-crisp and heated through.

• 6

  Add the cooked brown rice and tamari to the skillet, stirring constantly to break up any clumps and coat the rice thoroughly.

• 7

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

• 8

  Return the cooked chicken to the pan, tossing everything together with the green onions and sesame seeds until the flavors are well combined and the dish is fragrant.