Almond Sesame Chicken

Cook the rice according to the package instructions.

• 1⁄3 cup Rice

Toast the almonds and sesame on medium heat in a non-stick frying pan without oil until golden brown and set aside.

• 2 ⁠½ tsp Almonds, sliced
• 2 tsp Sesame seeds

Cut the chicken breast into bite-size pieces. In a bowl, marinate it with soy sauce and set aside.

• 5.3 oz Chicken breast
• 2 Tbsp Soy sauce, light

Chop the onion coarsely, clean and cut the mushrooms into eighths.

• 1 Onion, yellow (~ 2.8 oz)
• 4.4 oz Mushrooms

Heat the coconut oil in a non-stick frying pan over high heat. Fry the chicken and onions until the chicken is golden brown and the onions turn translucent. Turn the heat to medium, add the mushrooms, bean sprouts, and soy sauce and continue to fry for approx. 4-5 minutes.

• 1 tsp Coconut oil
• 1.8 oz Bean sprouts
• 1 Tbsp Soy sauce, light

Add the milk and flour and stir continuously until the sauce thickens. Season with salt and pepper.

• ½ cup Low fat milk
• 1 tsp Whole wheat flour
• Salt
• Black pepper

Serve with rice and top with the almonds and sesame seeds.

Enjoy your meal!