Categories: Chicken

Ingredients

• 2 cups prepared rice (I used long grain brown rice)
• 1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper
• 1/2 cup frozen mixed vegetables
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 egg
• 3 teaspoons sesame or wok oil, divided
• 2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)

Directions

1. Whisk egg with 1 teaspoon oil in a small dish then set aside.
2. Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate.
3. Heat remaining teaspoon oil in the wok then add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
4. Add cooked chicken, rice, and gluten-free Tamari or soy sauce to wok then toss well to combine.

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