NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup diced carrots

0.25 cup green onions

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté until golden brown and fully cooked through, approximately 5 to 7 minutes.

• 4

  Add the diced carrots, frozen peas, minced garlic, and grated fresh ginger to the pan, stirring frequently until the vegetables are tender-crisp.

• 5

  Push the chicken and vegetable mixture to the outer edges of the pan and crack the egg into the center, whisking it quickly until scrambled and set.

• 6

  Add the cooked jasmine rice and tamari to the skillet, tossing all ingredients together over high heat for 2 minutes until the rice is slightly toasted and well-coated.

• 7

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