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1 pound boneless skinless chicken breasts 2 tablespoons vegtable oil 2 tablespoons sesame oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon fresh ground ginger 1 1/2 cup frozen peas and carrots 2 tablespoons garlic minced 3 large eggs beaten 1/2 cup green onions chopped 4 cups cooked rice 1/4 cup soy sauce regular or low sodium
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Season chicken breasts with salt and pepper. Cook chicken breasts in cast iron pan until cooked through. Add cooking oil and sesame oil to a large skillet or wok over medium heat. Add carrots, peas, ginger, and garlic to the skillet and let sauté for about 2 minutes. Slide vegetables to the side. Pour in eggs and cook alongside the sautéed vegetables. Once chicken is cooked, dice to your desired bite-size pieces. I finely chop mine to mix it in easier. Lower the heat to medium-low and add the cooked chicken, rice, and green onions. Stir carefully to combine. Drizzle with soy sauce and let heat thoroughly. Serve hot and enjoy!
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