NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

0.25 cup frozen peas

0.25 cup carrots

0.25 cup white onion

1 tsp toasted sesame oil

0.5 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

1 pinch sea salt

1 pinch black pepper

1 stalk green onion

PREPARATION

• 1

  Dice the chicken breast into small pieces and season with the sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the pan and sauté until golden and cooked through, about 5 minutes, then remove and set aside.

• 4

  Add the diced carrots and white onion to the same skillet, cooking for 3 minutes until the onion is soft and fragrant.

• 5

  Stir in the frozen peas, garlic powder, and ground ginger, then cook for 1 minute to incorporate the spices.

• 6

  Move the vegetables to one side of the pan, crack the egg into the empty space, and scramble until fully cooked.

• 7

  Add the cooked jasmine rice, sautéed chicken, and coconut aminos to the skillet, tossing until the rice is hot and slightly toasted.

• 8

  Garnish with thinly sliced green onion and serve immediately while the dish is steaming and fragrant.