NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

2 stalk green onions

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, whisk the egg and scramble quickly until just set, then remove and set aside with the chicken.

• 5

  Add the remaining sesame oil to the pan along with minced garlic, grated ginger, and the white parts of the sliced green onions, sautéing for 30 seconds until fragrant.

• 6

  Toss in the frozen peas and carrots, cooking for 2 minutes until tender.

• 7

  Increase heat to high and add the chilled jasmine rice, pressing it down into the pan to allow the bottom to get crispy for 2-3 minutes.

• 8

  Return the chicken and egg to the pan, drizzle with coconut aminos, and toss everything together until well combined and heated through.

• 9

  Garnish with the green tops of the sliced onions before serving.