NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tbsp stem ginger in syrup

1 tsp ginger syrup from jar

1 tbsp tamari

1 tsp toasted sesame oil

1 cup baby bok choy

2 tbsp sliced scallions

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, finely mince the stem ginger and whisk it in a small bowl with the ginger syrup, tamari, and toasted sesame oil.

• 5

  Reduce the skillet heat to low and pour the ginger mixture over the chicken, turning to coat until the sauce becomes a sticky glaze.

• 6

  Steam the baby bok choy for 3 to 4 minutes until the stalks are tender and the leaves are vibrant green.

• 7

  In a separate bowl, fluff the warm jasmine rice and fold in the sliced scallions.

• 8

  Slice the chicken into strips and serve over the scallion rice with the steamed bok choy on the side.