NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

2 tbsp scallions

1 tsp sesame oil

1 tsp avocado oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet in a single layer and sear without moving for 3 minutes to develop a golden crust, then toss and cook for another 2-3 minutes until finished.

• 4

  Remove the chicken from the pan and set it aside on a plate.

• 5

  In the same skillet, add the sesame oil, minced garlic, and grated ginger, sautéing for about 30 seconds until the aromatics are fragrant.

• 6

  Add the cooked brown rice and the frozen peas and carrots to the pan, spreading the rice out and pressing down firmly with a spatula.

• 7

  Let the rice fry undisturbed for 2 minutes to achieve a crispy texture, then stir and fry for another minute.

• 8

  Return the cooked chicken to the skillet, drizzle with tamari, and toss everything together for 1 minute to glaze.

• 9

  Remove from heat and garnish with sliced scallions and toasted sesame seeds before serving.