Ingredients:
2 Tb soy sauce, divided
1 tsp potato, corn, or rice starch
1 lb chicken breast, cut into small chunks
1 Tb rice vinegar
1 Tb hot sauce (more or less to taste)
2-4 egg whites
1 Tb coconut or MCT oil
1/2 Tb sesame oil
1 onion, chopped fine
1/2 inch ginger, minced
4 cloves garlic, minced
1 cup frozen peas and carrots (rinse under water to thaw)
2 cups rice (white or brown), cooked
Directions:
1. In a medium bowl, whisk 1 Tb soy sauce and starch. Add chicken and stir to coat.
2. In a small bowl, mix remaining soy sauce, vinegar and hot sauce. Set aside.
3. Heat coconut oil in a large pan over medium-high heat. Add chicken and stir-fry for 5-6 minutes, or until lightly browned.
4. Push chicken to one side of pan. Pour egg white on other side, stirring until cooked through (1-2 minutes). Mix chicken and eggs and remove from pan; set aside.
5. Add sesame oil, onion, ginger, and garlic and cook for 3-4 minutes.
6. Add chicken mixture, peas and carrots, and rice. Pour soy sauce mixture over the top and stir through. Cook for 3-4 minutes until sauce is absorbed.
7. Serve immediately, or store for up to 3 additional days.
