SERVES: 4

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound boneless, skinless chicken breasts, cut into small pieces
• 1 medium onion, diced
• 4 cups bok choy, sliced
• 2 cloves garlic, chopped
• 1/2 cup peas (fresh or frozen)
• 1/2 cup shredded carrot
• 4 cups cooked brown jasmine rice
• 2 eggs, lightly beaten
• 1 tablespoon fish sauce
• 1 tablespoon reduced-sodium soy sauce or tamari
• 1 tablespoon sriracha
• 1 tablespoon lime juice
• 2 green onions, sliced

Directions

1. Heat a large wok or pan over medium-high heat, add the chicken, onions and the thick white parts of the bok choy and stir-fry until the chicken is almost cooked, 2-3 minutes.

2. Add the garlic, peas and carrots and stir-fry for 2 minutes.

3. Add the rice and remaining bok choy and stir-fry, while mixing, for 2 minutes.

4. Make a well in the middle of the pan; add the eggs and let them sit for a minute before scrambling and mixing them into the ingredients in the wok. Cook for another 2 minutes.

5. Add in the fish sauce, soy sauce or tamari, sriracha and lime juice along with the green onions and remove from heat. 

Serve hot with sliced cucumbers and tomatoes.