NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup frozen carrots

2 stalk green onions

1 clove garlic

0.5 tsp fresh ginger

1 tbsp tamari

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 the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 3

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

• 4

  In the same skillet, add the minced garlic, grated ginger, and the white parts of the sliced green onions, sautéing for 1 minute until fragrant.

• 5

  Stir in the frozen peas and carrots, cooking for 2-3 minutes until tender-crisp.

• 6

  Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it quickly until just set.

• 7

  Add the cooked jasmine rice and the cooked chicken back into the skillet, tossing everything together.

• 8

  Drizzle the tamari over the mixture and stir-fry for another 2 minutes to ensure the rice is heated through and well-coated.

• 9

  Garnish with the green parts of the sliced green onions and serve immediately.