NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 cup frozen peas and carrots

2 whole green onions

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into small, uniform bite-sized 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 sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

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

• 5

  Stir in the minced garlic, grated fresh ginger, and frozen peas and carrots, cooking for 2 minutes until the vegetables are tender.

• 6

  Add the cooked jasmine rice and coconut aminos to the skillet, tossing frequently for 3 to 4 minutes until the rice is heated through and slightly crispy.

• 7

  Remove from heat and garnish with thinly sliced green onions and sesame seeds before serving.