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

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the hot pan and sauté for 5-6 minutes until golden brown and fully cooked through, then transfer to a plate.

• 4

  In the same pan, add the diced carrots and frozen peas, sautéing for 3 minutes until the carrots begin to soften.

• 5

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aromatics are fragrant.

• 6

  Push the vegetable mixture to the outer edges of the pan and crack the egg into the center, scrambling it until just set.

• 7

  Add the cooked jasmine rice and chicken back into the pan, drizzle with the coconut aminos, and toss everything together for 2 minutes until well combined and steaming.

• 8

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