NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 tsp Sesame oil

1 tsp Avocado oil

0.5 cup Carrots

0.5 cup Frozen peas

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 whole Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and finely mince the garlic and fresh ginger.

• 2

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

• 3

  Add the diced chicken to the pan and season with sea salt and black pepper, sautéing until the exterior is golden brown and the meat is cooked through.

• 4

  Stir in the diced carrots, minced ginger, and garlic, cooking for 3 minutes until the vegetables soften and the aromatics become fragrant.

• 5

  Push the chicken and vegetable mixture to the outer edges of the pan and pour the sesame oil into the center.

• 6

  Add the chilled jasmine rice directly onto the sesame oil, pressing it down firmly with a flat spatula for 2 minutes to allow the bottom to develop a crispy, toasted crust.

• 7

  Toss all ingredients together, then stir in the frozen peas and tamari, cooking for an additional 2 minutes until the peas are bright green and the sauce is well-distributed.

• 8

  Remove the pan from the heat and garnish the dish with thinly sliced green onions before serving immediately.