NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

1 clove garlic

1 tsp ginger

2 stalks green onions

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into half-inch cubes and season evenly with sea salt and black pepper.

• 2

  Heat a large skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 3

  Add the chicken to the skillet and sear until golden brown and fully cooked, approximately 5 to 6 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the remaining sesame oil along with the diced carrots, frozen peas, minced garlic, and grated ginger.

• 5

  Sauté the vegetables for 3 to 4 minutes until the carrots are slightly tender but still retain a crisp texture.

• 6

  Push the vegetable mixture to the outer edges of the pan, crack the egg into the center, and scramble until just set.

• 7

  Return the cooked chicken and the cooked brown rice to the skillet, tossing all ingredients together to combine.

• 8

  Drizzle the tamari over the mixture and stir-fry for an additional 2 minutes until the rice is heated through and slightly toasted.

• 9

  Garnish the dish with thinly sliced green onions and serve immediately.