NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

0.5 cup white jasmine rice

0.5 cup water

1 cup shiitake mushrooms

2 heads baby bok choy

3 tbsp coconut aminos

0.5 tbsp toasted sesame oil

1 tbsp fresh ginger

2 cloves garlic

1 tbsp rice vinegar

0.25 tsp red pepper flakes

2 stalks green onions

0.25 whole avocado

0.25 tsp sea salt

PREPARATION

• 1

  Set the Instant Pot to Sauté mode and add the toasted sesame oil.

• 2

  Add the ground chicken, minced ginger, and garlic, browning the meat until fully cooked while breaking it into small crumbles.

• 3

  Stir in the sliced shiitake mushrooms, coconut aminos, rice vinegar, red pepper flakes, and sea salt to coat the chicken and aromatics.

• 4

  Pour in the dry jasmine rice and water, stirring once to ensure the rice is submerged in the liquid.

• 5

  Lock the lid and set the Instant Pot to Manual High Pressure for 4 minutes, then perform a quick pressure release once the timer ends.

• 6

  Remove the lid and stir in the chopped baby bok choy, letting it wilt in the residual heat for 2 minutes on the Keep Warm setting.

• 7

  Divide the mixture into bowls and garnish with sliced green onions and fresh avocado for a rich and satisfying finish.