NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.5 cup Frozen peas and carrots

0.25 cup White onion

1 tsp Sesame oil

1 tbsp Coconut aminos

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onion

PREPARATION

• 1

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

• 2

  Heat the 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 for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 4

  In the same skillet, add the diced white onion and frozen peas and carrots, sautéing for 3-4 minutes until the onions are translucent.

• 5

  Push the vegetables to the side of the pan, crack the egg into the empty space, and scramble until fully set.

• 6

  Return the chicken to the skillet and add the cooked jasmine rice, coconut aminos, garlic powder, and ground ginger.

• 7

  Stir-fry everything together for 2-3 minutes, pressing the rice down occasionally to allow it to crisp slightly.

• 8

  Remove from heat and garnish with freshly chopped green onions before serving warm.