YOUR SOLIN GENERATED RECIPE
Pan-seared chicken breast tossed with fluffy jasmine rice and crisp garden vegetables, finished with a savory splash of coconut aminos for a vibrant, umami-rich finish.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked jasmine rice
1 large egg
0.25 cup frozen peas
0.25 cup diced carrots
1 tsp toasted sesame oil
1 tsp avocado oil
2 tbsp coconut aminos
1 tsp grated fresh ginger
1 clove minced garlic
2 tbsp sliced green onions
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the pan and sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside.
In the same pan, add the diced carrots and frozen peas, sautéing for 3-4 minutes until the carrots begin to soften.
Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aromatics are fragrant.
Push the vegetables to one side of the pan, crack the egg into the empty space, and scramble until fully set.
Return the cooked chicken to the pan along with the jasmine rice, coconut aminos, and toasted sesame oil.
Toss all ingredients together for 2 minutes to ensure the rice is heated through and well-coated, then garnish with sliced green onions before serving.