NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.25 cup Frozen peas

0.25 cup Diced carrots

2 tbsp Sliced green onions

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season thoroughly with sea salt, black pepper, garlic powder, and ground ginger.

• 2

  Heat a large non-stick skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 3

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

• 4

  In the same pan, add the remaining sesame oil along with the diced carrots and frozen peas, sautéing for 3 minutes until the vegetables are tender-crisp.

• 5

  Push the vegetables to one side of the pan, crack the egg into the empty space, and scramble quickly until fully set.

• 6

  Add the cooked jasmine rice, the cooked chicken, and the coconut aminos to the pan, tossing everything together over high heat for 2 minutes until the rice is slightly crispy and well-coated.

• 7

  Remove from heat and garnish with sliced green onions before serving immediately.