NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 tsp Toasted sesame oil

1 tsp Extra virgin olive oil

0.5 cup Frozen peas and carrots

1 tbsp Tamari

1 clove Garlic

0.5 tsp Fresh ginger

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and dice into small, even bite-sized pieces.

• 2

  Season the chicken pieces uniformly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the pan in a single layer and cook undisturbed for 3 minutes to develop a golden, crispy crust.

• 5

  Flip the chicken and cook for another 2 minutes until fully opaque and cooked through, then remove from the pan and set aside.

• 6

  In the same pan, add the toasted sesame oil, minced garlic, and grated ginger, sautéing for 30 seconds until aromatic.

• 7

  Add the frozen peas and carrots to the skillet, stirring frequently for 2 minutes until they are tender and bright.

• 8

  Incorporate the cooked brown rice and tamari, pressing the rice into the bottom of the pan for 2 minutes to allow it to crisp slightly.

• 9

  Return the cooked chicken to the pan, tossing all ingredients together until well combined and heated through.

• 10

  Garnish the dish with thinly sliced green onions and toasted sesame seeds before serving hot.