2lbBoneless, Skinless Chicken Breasts, sliced into half-inch by 2-inch strips($5)
2teaspoonsSesame Oil (divided)(.22¢)
2cupsfrozen peas and carrots blend($1)
3green onions chopped(.25¢)
4cupslong greain rice, cooked(.45¢)
2teaspoonsfresh ginger, peeled and grated(.25¢)
1large egg, lightly beaten(.20¢)
Salt and freshly ground black pepper(.01¢)
PREPARE: In a large non-stick skillet, heat the sesame oil over medium-high heat. While the oil heats, season chicken generously with salt and pepper*
COOK THE CHICKEN: When the oil is hot and shimmering, add the chicken and stir frequently to brown on all sides and cook completely through, about 5 minutes. Remove the chicken from the skillet to a plate and cover to keep warm.
COOK THE VEGGIES: With the heat still on medium-high heat, heat the remaining oil in the same skillet. Once the oil is hot, add peas and carrots, green onions and garlic. Saute 1-2 minutes, stirring constantly.
ADD THE EGG: Once the vegetables are soft and the onion and garlic is fragrant, reduce the heat to medium-low. Using a wooden spoon or spatula, move the vegetables to the outside edge of the skillet and pour the beaten egg in the center of the pan. Allow the egg to sit and cook for about 30 seconds before stirring throughout the vegetables.
COMBINE EVERYTHING: After the egg is completely cooked and distributed throughout the vegetables, return the chicken and rice to the skillet and pour the coconut aminos over the top of everything. Stir to evenly season the dish. Add additional salt and pepper if necessary.
Only lightly season the chicken with salt and pepper if you're using soy sauce and not coconut aminos