NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup peas and carrots

0.25 cup white onion

1 tsp sesame oil

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the 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 brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

  In the same pan, add the diced white onion, minced garlic, and grated fresh ginger, sautéing until fragrant and translucent.

• 5

  Stir in the frozen peas and carrots, cooking for 3-4 minutes until they are tender and heated through.

• 6

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it until fully set.

• 7

  Add the cooked jasmine rice and the cooked chicken back into the pan, drizzling the tamari over the top.

• 8

  Toss all ingredients together for 2-3 minutes until the rice is slightly toasted and everything is well combined.

• 9

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