NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 cup Frozen peas and carrots

1 clove Garlic

1 tsp Fresh ginger

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

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

• 4

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

• 5

  In the same skillet, add the minced garlic, grated ginger, and frozen peas and carrots, sautéing for 2 minutes until the vegetables are tender.

• 6

  Add the cooked jasmine rice and toasted sesame oil to the pan, stirring to combine and pressing the rice down for 1-2 minutes to create a crispy texture.

• 7

  Return the chicken to the skillet and drizzle with coconut aminos, tossing everything together until well incorporated and hot.

• 8

  Garnish with thinly sliced green onions and serve immediately.